Saturday, July 30, 2011

Butter Pecan Cake Anyone????

Butter Pecan Sheet Cake

Just out of the oven!
3 TB melted butter
3/4  cup (1 1/2 stick) butter
2 1/4  cups sugar
4  eggs
3  cups all-purpose flour
1 1/2  teaspoon baking soda                                              
1  1/2 cup buttermilk
1 1/2  cup chopped toasted pecans (1/2 cup reserved)
3  teaspoons vanilla

Caramel Icing
1/2 cup butter (unsalted)
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk

3 cups powdered sugar
1/2 cup of reserved nuts

Preheat oven to 350F.
In 9 x 13 pan, add melted butter and pecans.  Bake for 10 minutes, let cool.
Grease and flour sheet cake pan.

To prepare cake:  beat butter in mixer bowl on high speed. Add sugar & vanilla, beat well. Add eggs, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans.
Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.

To prepare icing:  melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil.  Remove from heat. Beat in powdered sugar.  Should be pourable!  Spread over cake.  Sprinkle with remaining 1/2 cup toasted pecans.

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