Time 2h55m Number Of Ingredients 17 Steps:
Preheat oven, prepare cake pans: Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside. Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool. Mix liquids together: stir together buttermilk and milk, set aside. Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside. Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg. Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined. Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there’s not longer streaks in the batter). Divide batter evenly among prepared baking pans. Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes. Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans. For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
Time 1h5m Yield 16 servings. Number Of Ingredients 14 Steps:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Time 1h10m Yield 12 servings. Number Of Ingredients 15 Steps:
Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Time 1h30m Yield 12-16 serving(s) Number Of Ingredients 16 Steps:
Prepare the pecans: Preheat the oven to 350°. Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty. Watch carefully near the end to avoid burning. Remove from pan and set aside. Grease and flour three 8 or 9-inch round layer cake pans. Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter. Beat in the 2 cups of sugar, creaming well. Beat in the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the 2 teaspoons of vanilla to the milk. Beat the flour mixture into the batter in thirds, alternating with the milk mixture. Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter. Divide batter equally into the prepared pans. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Cool and remove from pans. Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour. Stir until all of the flour has been moistened or at least colored a little by the butter. Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps. Continue until all the milk is in and the mixture is thickened and smooth. Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed. Cool completely. When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter. Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains. Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans. Fill and frost the top of the cake.
Time 1h30m Yield 16 Number Of Ingredients 14 Steps:
Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently. 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. 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. 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.
Time 1h5m Yield 1 cake, 12 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Mix all ingredients together – yes, the frosting too! Pour into greased bundt pan. Bake 60 minutes at 350°F. Serve with whipped cream, if desired.
Time 2h10m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans). In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans. Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour. In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.
Time 1h30m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup butter in a baking pan. Bake pecans in the preheated oven until toasted and fragrant, about 20 minutes. Let cool. Combine flour, baking powder, and salt in a bowl. Combine remaining 1 cup butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in flour mixture, alternating with milk and vanilla extract, until batter is smooth. Fold in pecans. Reduce oven temperature to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®). Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
