Fresh Fig and Prosciutto Pizza
Butter Pecan Cake
35
16 servings
Ingredients
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Cake:
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1/2 cup (1 stick) butter
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1 1/2 cups sugar
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3 egg yolks
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup buttermilk or yogurt
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1/2 cup chopped toasted pecans
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2 teaspoons vanilla
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5 egg whites
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Icing:
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1/2 cup (1 stick) butter, softened
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8 ounces cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla
Instructions
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Preheat oven to 350F. Grease and flour 2 (9-inch) cake pans.
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To prepare cake, beat butter in mixer bowl on high speed. Add sugar, beat well. Add egg yolks, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans and vanilla.
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Beat egg whites in mixer bowl until soft peaks form. Stir one-fourth egg whites into batter. Gently fold remaining egg whites into batter. Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.
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To prepare icing, beat butter and cream cheese until light and fluffy (about 4 minutes). Add sugar and vanilla; beat 1 minute longer. Place icing in refrigerator to chill about 15 minutes (or longer) if icing is too soft. Ice cake.
Nutritional Info (per serving)
- Calories 360
- Fat 20g
- Saturated Fat 11g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 6g
- Cholesterol 80mg
- Sodium 260mg
- Potassium 100mg
- Carbohydrates 40g
- Fiber 1g
- Sugars 28g
- Protein 5g
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