Butter Pecan Cake

Butter Pecan Cake

40 minutes to prepare serves 20-24

INGREDIENTS

Cake:

• 2 1/2 cups all-purpose flour
• 1 cup of sugar
• 1 cup brown sugar
• 2 cups pecans, roughly chopped
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Glaze:

• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup heavy cream
• 2 cups powdered sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• Pecans, optional

PREPARATION

• Preheat oven to 400º F and lightly grease a large sheet cake pan with butter or non-stick spray.
• In a medium bowl, sift together flour, baking powder, and salt, and set aside.
• Cream together butter, sugar and brown sugar in a large bowl or mixer for 3-4 minutes, or until light and fluffy.
• One at a time, beat in eggs, waiting until each is incorporated before adding the next, then add vanilla extract.
• Starting and ending with the dry ingredients, alternate between mixing in the flour mixture and milk. Be careful not to overmix.
• If using, fold in chopped pecans.
• Pour batter into greased cake pan and place in oven. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool 10 minutes.
• While cake cools, prepare the frosting. Combine butter, heavy cream and brown sugar in a medium saucepan over medium-high heat. Whisk everything together and bring to a boil, then stir in vanilla extract and remove from heat.
• Stir in powdered sugar and whisk until smooth, then pour frosting over cooling cake. Optional: fold pecans into the frosting before pouring, or sprinkle over the top.

From: allrecipes.com

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