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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!Jennifer Rodriguez, Midland, Texas Ingredients:
1 egg white |
4 cups pecan halves |
1/3 cup sugar |
1/3 cup packed dark brown sugar |
cake: |
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups packed dark brown sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
1 cup chopped pecans, toasted |
icing: |
1 cup packed dark brown sugar |
1/2 cup butter, cubed |
1/4 cup 2% milk |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
2. Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container.
3. Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
4. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans. Yield: 16 servings (5 cups candied pecans).
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