This is a wonderful cake. I made it for my dad’s birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn’t look very interesting to me. It was a perfect combination.
This turned out great. I’m a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recommend the cake.
I made this cake for my parents birthdays, which are a week apart because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh’s and ah’s at the party. Everyone said it was delicious.
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom’s birthday.
I am only rating the cake, as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out), and added half the amount of vanilla extract. The cake layers were fluffy and light, and perfectly moist. Very nicely sweetened, maybe a little too sweet, and only because I used flavored soymilk. My mom raved, and everyone else loved it. So good.
This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn’t make the traditional frosting but made one of my own (brown sugar, confectioners sugar, heavy cream, butter, and the remainder of the buttered pecans) It turned out magnificently, a rather sweet glaze. But it works much better when made as a bundt cake. Overall, the smell and taste of the buttered pecans were heavenly!
This is one of those cakes that can really be addictive. I probably make it once a month at least.
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- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
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