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Pecan Pie Cake

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RRP: $88.03
$46.33 (You save $41.70)
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 Product Description

Ingredients For the Cake: 3 cups finely chopped pecans 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 TBSP vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1 cup buttermilk 3/4 cup light or dark corn syrup For the *Caramel Ganache FIlling: 11 ounce bag Caramel Bits 3/4 cup heavy whipping cream Instructions For the Cake: 1.Line and grease 2 9-inch round cake pans. Place 1 cup of the chopped pecans in each cake pan (using 2 cups total) in an even layer. Set aside. 2.Beat together the butter and shortening until smooth and mixed together. Beat in the sugar, egg yolks, and vanilla until creamy. 3.Mix in the flour, baking soda and buttermilk until batter forms. Mix remaining 1 cup pecans into the batter. 4.Whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in two additions. Divide the batter evenly between the two cake pans. Bake at 350ºF for 35-45 minutes, until a toothpick inserted comes out clean. 5.Let cool for about 20 minutes before inverting onto a wire rack to cool completely. Brush the corn syrup on the pecan side of the cakes and around the sides while the cake is still warm. For the Caramel Ganache: 6.Meanwhile, place the caramel and the heavy whipping cream in a medium microwave safe bowl. Microwave for 1 minute, and stir until melted and smooth (heat for additional time if necessary). 7.Let mixture cool to room temperature. Use an electric mixer to whisk until it forms a frosting consistency. Assembly: 8.Cut each cake through the middle to form 4 layers of cake. 9.Spread the caramel ganache in between each layer. Slice and serve! Notes I let the cakes and caramel ganache cool overnight. This made assembly in the morning a cinch! Note: The original recipe provides a different version of the caramel filling. So feel free to try that. I also think you could easily substitute store-bought Dulce De Leche to simplify the recipe even more.

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