PECAN PIE LAYER CAKE

INGREDIENTS

PECAN PIE FILLING

  • 3 large eggs
  • 3/4 cup dark corn syrup
  • 3/4 cup (108g) dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup Challenge unsalted butter, cubed
  • 1/2 tsp salt
  • 2 cups (200g) chopped pecans

CAKE LAYERS

  • 3/4 cup (168g) Challenge unsalted butter, room temperature
  • 1 1/2 cups (225g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 2 tsp vanilla extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature

FROSTING

  • 1 1/4 cup (280g) Challenge salted butter, room temperature
  • 1 1/4 cups (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 5–6 tbsp (75-90ml) water or milk
  • Additional pecan halves, for decorating
PECAN PIE LAYER CAKE #Cakerecipes



INSTRUCTIONS

TO MAKE THE PECAN PIE FILLING:

  1. To make the pecan pie filling, combine all ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly.
  2. Add the pecans and allow to boil for 30 seconds.
  3. Remove mixture from the heat and refrigerate until cool and thickened.
  4. Full instructions visit @lifeloveandsugar

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