I've got a request for a butter pecan cake. I was originally thinking buttery yellow cake with a butter pecan filling using pecans coated in butterscotch, but that sounds overly sweet to me. Any other ideas?
I think there is a butter pecan WASC recipe in the recipe section. Seems like that would work well...perhaps add some pecan pieces and maybe even a little Pecan Lorann oil for flavoring.
As far as filling...perhaps a carmel buttercream? Or just mix in some pecans with the buttercream.
Have fun!
I made the WASC cake using the butter pecan cake mix. I just added a cup of chopped pecans and the other WASC ingredient and used butter flavoring for the extract. For the filling I used caramel and I used caramel buttercream frosting. It was a bit too rich for my tastes though. Probably would have been good to use just buttercream frosting. Everyone did rave about it though.
You may want to try adding browned butter to your batter as an oil replacement for extra flavor
Here is the recipe I use. It's requested at all of our family parties. Don't forget to brown the pecans. I forgot to do this once and the cake was just not the same!
Ingredients
1 1/4 cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup heavy whipping cream
Directions
1.Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
2.Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
3.Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
4.Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
5.To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
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