Pecan Layer Cake

½ pounds unsalted butter
2 cups granulated sugar
5 eggs; separated
3 cups cake flour
2 tablespoons cocoa
1 cup buttermilk
½ teaspoon baking soda; stir in buttermilk
2 cups Pecan Valley Pecan Pieces
½ teaspoon vanilla or pecan flavoring
Pecan Filling

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter with sugar. Add egg yolks and then beat.
3. In another bowl sift cocoa with cake flour and add alternately to butter mixture with buttermilk (mixed with soda).
4. Add nuts and flavoring; mix thoroughly.
5. In another bowl beat egg whites until they hold peaks and fold in last.
6. Pour in 3 greased and floured cake pans.
7. Bake in a preheated oven for about 25 minutes or until toothpick inserted in center comes out clean.
8. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool.
9. When cold, frost with a butter cream frosting. Decorate with pecans.
Pecan Filling
2 sticks unsalted butter
1 pounds powdered sugar
1 teaspoon vanilla flavoring
Canned milk; if needed
1 tablespoon Pecan Valley Pecan Pieces1. in a large mixing bowl soften 2 sticks butter and beat in powdered sugar, vanilla flavoring and (if needed) enough canned milk to make it of spreading consistency. Mix well.
2. Spread between layers, on top and sides of cake. Sprinkle a tablespoon of chopped pecans on top.

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