Pecan Pie Cake With Cinnamon Whipped Cream Frosting Recipe 455

Steps:

• 1. FILLING: Whisk together brown sugar, corn syrup, cornstarch, egg yolks, heavy cream and salt in a medium saucepan over medium heat. Whisking constantly, bring the mixture to boil and cook until it begins to thicken, about 1 minute. Remove from heat and stir in butter and vanilla. Allow the mixture to cool completely. Transfer the filling to a storage container. Press plastic wrap over top (to prevent skin from forming) and chill overnight. 2. CAKE: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter, shortening or nonstick spray. Place pecan pieces on a rimmed baking sheet and toast 4-5 minutes until fragrant and lightly browned, then set aside to cool. Divide the pecans evenly among the cake pans, shaking to distribute evenly over the bottoms. 3. In a large bowl or using an electric mixer, cream the butter until smooth, and then beat in sugar until light and fluffy. Beat in the egg yolks and vanilla. 4. In a separate bowl, whisk together flour and baking soda. Alternating with sour cream, stir the dry ingredients into butter mixture, beginning and ending with the flour. 5. In medium bowl with an electric mixer, beat the egg whites until they form stiff peaks. Gently fold egg whites into batter, then divide the batter among the prepared pans. 6. Bake 20-25 minutes or until toothpick inserted in the center of each comes out clean. Cool in pans on a rack 10 minutes, then invert the cakes onto the rack. Brush the warm cakes with the dark corn syrup, and then cool completely. 7. To assemble, spread 1/2 of the pecan pie filling on one cake, pecan-side up. Place the second round on top of filling, pecan-side up. Spread the remaining filling over the second cake, and then top with the third round, pecan-side up. Refrigerate the cake at least 4 hours, or overnight, before frosting. 8. FROSTING: Whip the heavy cream, sugar and cinnamon until stiff peaks form (do not over-whip). Frost the cake and then refrigerate until you're ready to serve. You can frost the cake up to 6 hours in advance. Makes 12-15 servings. Cook's Tip For the best presentation, assemble the cake layers and filling a day in advance; this will allow the layers to meld and make the cake easier to slice. You can frost the cake the following day, and then refrigerate until you're ready to serve.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Reserve 3/4 cup cake mix for second layer. Set aside.
• For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
• Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
• For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
• Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
• In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
• In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.