Butter Pecan Cake

Total Time: 57 mins Preparation Time: 35 mins Cook Time: 22 mins

Ingredients

• Servings: 10
• 2 tablespoons unsalted butter
• 1 1/4 cups coarsely chopped pecans
• 1 ounce cream cheese, softened
• 1/2 cup unsalted butter, softened
• 16 ounces powdered sugar
• 2 teaspoons vanilla extract
• 6 ounces chocolate, chopped
• 1/2 cup boiling water
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 teaspoon baking soda
• 3 cups sifted cake flour
• toasted pecan halves

Recipe

• 1 to make the frosting:
• 2 melt 2 tablespoons butter in a large skillet. add pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. remove from heat and cool completely.
• 3 beat cream cheese and 1/2 cup butter at medium speed until creamy. gradually add sugar. beat until light and fluffy. stir in buttered pecans and vanilla. cover and chill at least 1 hour.
• 4 to make the cake: place chocolate in a bowl. pour boiling water over chocolate; stir until smooth. set aside and let cool.
• 5 in the meantime, grease 3 (9") round cakepans; line with wax paper. set aside. (see wax paper liner for cake pans).
• 6 beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. add egg yolks, 1 at a time, beating after each addition until blended. stir in chocolate and vanilla.
• 7 combine buttermilk and soda. add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. mix at low speed after each addition until blended.
• 8 beat egg whites at high speed until stiff peaks form. gently fold into batter. pour batter into prepared pans.
• 9 bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
• 10 spread butter-pecan frosting between layers and on top and sides of cake. garnish, if desired. store cake in refrigerator.