1 Picture
Ingredients
- Cake:
- Yield: 1 (9-inch) 3-layer cake
- 1 1/2 cups 1 1/2 cups toasted pecans, finely chopped
- 1 1/2 cups 1 1/2 cups unsalted butter, softened
- 2 1/2 cups 2 1/2 cups firmly packed dark brown sugar
- 4 large 4 large eggs
- 3 cups 3 cups all-purpose flour
- 2 teaspoons 2 teaspoons baking power
- 1 teaspoon 1 teaspoon salt
- 1 1/4 cups 1 1/4 cups whole milk
- 1 tablespoon 1 tablespoon vanilla extract
- Pecan Pie Filling (recipe follows)
- Brown Sugar Frosting (recipe
- follows) Garnish: pecan halves and pieces
- Pecan Pie Filling:
- Yield: approximately 2 1/2 cups
- 1 cup 1 cup sugar
- 2/3 cup 2/3 cup dark corn syrup
- 1/3 cup 1/3 cup unsalted butter, melted
- 2 large 2 large eggs
- 1 1/2 cups 1 1/2 cups chopped pecans
- 1 teaspoon 1 teaspoon vanilla extract
- Brown Sugar Frosting
- Yield: approximately 6 cups
- 1 cup 1 cup firmly packed dark brown sugar
- 1/2 cup 1/2 cup water
- 1/2 teaspoon 1/2 teaspoon salt
- 2 cups 2 cups unsalted butter, softened and divided
- 7 1/2 cups 7 1/2 cups confectioners' sugar(about 2 pounds)
- 1 to 3 tablespoons 1 to 3 tablespoons whole milk, as needed
- 1 1 . In a small saucepan, bring brown sugar, 1/3 cup water, and salt to a boil over medium-high heat. Cook, stirring constantly, until sugar dissolves, approximately 2 minutes Remove from heat; stir in 1/2 cup butter. Let cool completely.
Details
Adapted from tasteofthesouthmagazine.com
Preparation
Step 1
Cake layers:
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with f lour. Line bottoms of pans with parchment paper; spray with nonstick baking spray w3ith flour. Evenly sprinkle 1£ cup chopped pecans in each prepared pan. Set aside.
2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. In a-medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat until well combined. Stir in vanilla. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.
4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread Pecan Pie Filling between layers. Spread Brown Sugar Frosting on top and sides of cake. Garnish with pecans, if desired. Cover, and refrigerate up to 3 days.
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