- 12
- 25 mins
- 180 mins
Ingredients
- 1 cup chopped pecans
- 1 cup sugar
- 1 cup canola oil
- 2 large eggs
- 1 TBSP intant coffee granules
- 1 tsp vanilla
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 4 cups peeled Granny Smith apples (2 lbs)
- 2 (2.6 oz) chocolate bars, chopped
- Browned Butter Frosting
- 1 cup butter
- 1 16 oz package powdered sugar
- 1/4 cup milk
- 1 tsp vanilla
Preparation
Step 1
preheat oven to 350; bake pecans in single layer on a shallow sheet 8-10 minutes or until toasted.
Beat sugar and next 4 ingredients at high speed with stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradulaly add four mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Sppon into 2 greased and floured 9 inch round pans.
Bake at 350 for 28-32 minutes or until pick comes out clean. Cool pans on wire rack 10 minutes; remove from pans to wire rack and cool completely (1 hour)
spread with frosting between layers, on top and sides
Frosting:
Cook butter in small heavy saucepan over medium heat, stirring constantly, 6-8 minutes or until butter begins to turn golden brown. Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with electric mixer until fluffy; gradulaly add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla