Pecan Cake with Caramel Mousse and Brown Sugar Topping Recipe

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Pecan Cake with Caramel Mousse and Brown Sugar Topping
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Ingredients
29
Count
Nutrition
5022
Calories
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Ingredients:

Directions:

  1. To prepare cake, preheat oven to 350°.
  2. Place the first 3 ingredients in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture, and beat just until incorporated.
  3. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans for 10 minutes on a wire rack. Remove from pans, and cool completely on wire rack.
  4. To prepare mousse, place 1/4 cup granulated sugar in a medium, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 4 minutes). Carefully stir in milk and 1 teaspoon melted butter (mixture will bubble and caramelized sugar will harden and stick to spoon); cook 1 minute or until sugar melts. Combine cornstarch and 1 tablespoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook until thick and bubbly (about 1 minute), stirring constantly. Remove from heat; stir in bourbon, 1/4 teaspoon vanilla, and dash of salt. Pour into a bowl; cover and chill for 20 minutes. Uncover and fold in one-third of whipped topping. Gently fold in remaining whipped topping.
  5. Place 1 cake layer on a plate. Spread mousse over cake, leaving a 1-inch border around outside edge. Top with remaining cake layer.
  6. To prepare topping, place brown sugar and the next 5 ingredients (through dash of salt) in a small, heavy saucepan over medium heat, and bring mixture to a boil, stirring frequently. Cook until a candy thermometer registers 234° (about 3 minutes), stirring frequently. Remove from heat; stir in chopped pecans and 1/4 teaspoon vanilla. Drizzle over top of cake, spreading it out over edges. Let stand until topping is set.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5022.14 Kcal (21027 kJ)
Calories from fat 2723.8 Kcal
% Daily Value*
Total Fat 302.64g 466%
Cholesterol 863.74mg 288%
Sodium 2072.15mg 86%
Potassium 2404.97mg 51%
Total Carbs 534.31g 178%
Sugars 345.58g 1382%
Dietary Fiber 22.41g 90%
Protein 70.46g 141%
Vitamin C 6.4mg 11%
Vitamin A 1.3mg 44%
Iron 11.9mg 66%
Calcium 1006.7mg 101%
Amount Per 100 g
Calories 359.34 Kcal (1504 kJ)
Calories from fat 194.89 Kcal
% Daily Value*
Total Fat 21.65g 466%
Cholesterol 61.8mg 288%
Sodium 148.27mg 86%
Potassium 172.08mg 51%
Total Carbs 38.23g 178%
Sugars 24.73g 1382%
Dietary Fiber 1.6g 90%
Protein 5.04g 141%
Vitamin C 0.5mg 11%
Vitamin A 0.1mg 44%
Iron 0.9mg 66%
Calcium 72mg 101%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 124.9
    Points
  • 140
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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