Friday, February 7, 2014

Golden Butter Cake w/Creamcheese icing & Toasted pecans YES PLEASE!





This one is just a quick blog for my sister-in-love :-).  She asked for this recipe oh so long ago and I'm just getting around to posting it because...I mentally checked out for a few days lol.  ANYWAY  I used a box cake mix for this cake, but I do have a Butter Cake recipe from scratch that I will be posting soon...don't roll your eyes I promise I will :-).

What You'll Need:

  • Duncan Hines Golden Butter Cake mix
  • Eggs
  • Milk
  • Butter/Margarine
  • (6oz) Cream cheese
  • (1cup) Powdered sugar
  • (2TBS) Vanilla separated
  • (1cup) Chopped Pecans

Prep:
Preheat the oven based on box directions

Prepare the cake mix according to the box measurements with the following substitutions: Milk instead of water and Butter or Margarine instead of oil.  Mix the cake with a hand blender for 2 additional minutes extra from box recommendations.  This helps make the cake fluffier.  After it 's all nice and mixed add an overflowing teaspoon of vanilla and mix again for about 30 seconds. 

Grease and flour your pan (I prefer this to using non stick spray and even with a non stick pan I still grease it. But you do whatever cranks your tractor).

Wait for it....don't pour yet. 

Once the oven is ready beat just one more time for about a minute and then pur your batter into the pan.  Make sure to get it nice and even after its poured and pop it in the oven for about 35 minutes.  Check on it (do the knife test) if it's still a little runny give it 3-4 more minutes and you should be good to go.  Take it out of the oven and let it cool for about 20-30 minutes. 


The Icing:
In a mixing bowl, using a hand blender, cream the cream cheese (chuckle break...I'm just weird and I like to laugh. LOL) and 2 tablespoons of Butter...make sure it gets nice n'creamy. Add in a cup of powdered sugar, plus a handful more if you're feelin' froggy.  Then add in an overflowing TBS of vanilla and mix everything together.

It should be thin enough for a thick drizzle over the cake. If you want to thicken it for spreading add a tablespoon of cornstarch or flour and 1/4 cup granulated sugar mix and let it sit for about 5-10 minutes at room temperature. 

Sprinkle it with chopped pecans and enjoy!

Toast em'

For added flavor toast your pecans...

heat the oven to 375

Melt 2 tablespoons of butter a put the pecans in it to soak up the butter.  Spray a cookie sheet with PAM or any non-stick cooking spray and spread the pecans out on the sheet.  Dust them with granulated sugar and and just a hint of ground nutmeg (nutmeg is optional...they're just as tasty without)

Pop em' in the oven for about 4 minutes

Instant deliciousness! 

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