Ingredients
- Chocolate Velvet Cake Batter
- Cream Cheese Butter Pecan Frosting
Preparation
Step 1
Spoon cake batter evenly into 3 greased and floured 8” round cake pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely on wire rack. Spread Cream Cheese Butter Pecan Frosting between layers, and on top and sides of cake.
Cream Cheese Butter Pecan Frosting: 2 cups chopped pecans, 1/4 cup butter melted, 2 (8 oz.) packages cream cheese softened, 1/2 cup butter softened, 2 (16 oz.) packages powdered sugar, 2 teaspoons vanilla extract.
Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13x9” baking pan. Bake at 350 degrees for 15 minutes or until pecans are toasted. Remove from oven and let cool.
Beat cream cheese and 1/2 cup butter at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.