PECAN CAKE WITH TANGERINE CREAM FILLING

By gaster16

Ingredients

• Filling:
• 2-1/2 cups broken pecans, toasted
• 3 tablespoons all purpose flour
• 4 teaspoons baking powder
• 6 eggs
• 1 cup granulated sugar
• 1 8 oz. package cream cheese, softened
• 1/4 cup margarine or butter
• 1/2 cup packed brown sugar
• 1 teaspoon finely shredded tangerine or orange peel
• 1 teaspoon vanilla
• Whipped cream frosting

Preparation

Step 1

In food processor blend half the nuts until coarsely ground, repeat with remaining nuts. In mixing bowl combine pecans, flour and baking powder. In blender container or food processor combine eggs and sugar. Cover, blend until smooth. Add nut mixture, cover, blend or process until smooth. Spread in 2 greased floured round cake pans. Bake in 350 degree oven for 25-30 minutes until light brown and center springs back when touched in center. Cool on wire rack for 10 minutes. Remove from pans, cool complete on racks.

For tangerine filling beat cream cheese and margarine until fluffy. Gradually add brown sugar beating 3-4 minutes until smooth. Stir in citrus peel and vanilla. With serrated knife cut layers in half horizontally, (4 layers). Place 1 cake layer cut side up on platter, spread 1/3 of filling, repeat with remaining layers.

Whipped Cream Frosting:

In small chilled mixer bowl combine 1-1/2 cups whipping cream, 2 tablespoons sugar, and 3/4 teaspoon finely shredded citrus peel. Beat with chipped beaters until soft peaks form. Immediately ice cake.