Fudge Pecan Ripple Layer Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: starshineeliz This is the cake on the front of the Southern Living Homestyle recipe book....I have wanted to try this cake for awhile..I was a little disappointed in it. I didn't like the texture of the cake that well...I don't know if I did something wrong or if adding the cream cheese layer to it changes it somehow, but the texture was a little too dense for me in a layer cake. I may try it once more just to see if I consistently get that result...Now the icing..OMG..that's a horse of a different color...talk about a rich, wonderful, CHOCOLATE icing, and plenty of it, this is the recipe for you..it's absolutely decadent. I will definitely use that one over and over..
List of Ingredients
Cake:
1/2 c. shortening
1 1/2 c. sugar
2 large eggs
1 2/3 c. all purpose flour
2/3 c. cocoa
1 1/2 t. baking soda
1/2 t. salt
1 1/2 c. buttermilk
1 T. plus 1 t. vanilla, divided (WILL USE PARTS OF THIS)
Filling:
8 oz. cream cheese, softened
2 T. butter, softened
1 T. cornstarch
14 oz. sweetened condensed milk
1 large egg
Frosting:
2/3 c. butter, softened
5 3/4 c. sifted powdered sugar
1 1/3 c. cocoa
1 c. plus 2 T. whipping cream or 3/4 c. milk
3/4 c. chopped pecans or walnuts, toasted
Recipe
GREASE 2 (9 inch) round cakepans; line with wax paper. Grease and flour wax paper. Set aside.
BEAT shortening at medium speed with an electric mixer until fluffy; gradually add 1 1/2 c. sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition.
COMBINE flour and next 3 ingredients; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 t. vanilla. Pour batter into prepared pans. Set aside.
BEAT cream cheese, 2 T. butter, and cornstarch at medium speed until creamy; gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in 1 t. vanilla. Spoon cream cheese mixture evenly over batter.
BAKE at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
BEAT 2/3 c. butter at medium speed until creamy. Combine powdered sugar and 1 1/3 c. cocoa; add to butter alternately with 1 c. plus 2 T. cream, beginning and ending with sugar mixture. Beat until spreading consistency. Stir in remaining 1 t. vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted nuts.
Yield: 1 (2-layer) cake.
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