Cakes

[Esther]

This one is a winner! My SIL fixed this for Thanksgiving.

Pecan Pie Cake

Yield: 1 (3 layer) cake

Ingredients

3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margainine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup cark corn syrup
1 recipe Pecan Pie Filling
1 recipe Pastry Garnish (optional)

Preparation

Sprinkle 2 cups becans evenly into 3 generously buttered 9-inch round cake pans: shake to coat bottoms and sides of pans.

Preparation

1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.


Bake at 350 for 25 mintues or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup and cool completely.

Spread half of Pecan Pie filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Arrange Pastry Garnish on and around cake if desired.

Pecan Pie Filling

Prep: 7 min., Cook: 7 min., Chill: 4 hrs.

Yield
Makes about 3 cups

Ingredients
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Preparation

1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.


Note: To chill filling quicly, pur filling into a bowl. Place bowl in a lsarger bowl filled with ice. Whisk constantly until cool. (about 15 minutes)

[rgcraig]

Esther that sounds awesome!

[Cindy]

Does anyone have a recipe for Maple Cream Cake?

[Esther]

Originally Posted by rgcraig

Esther that sounds awesome!

It is. It won a cook-off contest, plus we had it for Thanksgiving dinner with about 30 folks and it was a hit.

[Esther]

Originally Posted by cneasttx

Does anyone have a recipe for Maple Cream Cake?

Never heard of it, but sounds good.

[Esther]

Originally Posted by cneasttx

Does anyone have a recipe for Maple Cream Cake?

Found this on the internet, is this the one?

MAPLE CREAM CAKE

1/3 c. butter
1 c. sugar
2 eggs
1 3/4 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
2 1/2 tbsp. cocoa
1 c. sour milk
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs and mix well. Mix and sift dry ingredients and add alternately with milk and vanilla. Beating smooth after each addition. Pour into 3 greased and floured 8 inch layer pans. Bake in moderate oven (375 degrees) for 25 minutes. Turn out on cake racks to cool. Fill with maple cream filling. Frost with chocolate frosting.

MAPLE CREAM FILLING:

2 beaten egg yolks
1/2 c. sugar
3/4 c. milk
1/2 tsp. vanilla or rum flavoring
1 lb. chopped walnuts

Mix egg yolks and sugar; add milk and cook in top of double boiler until thick. Cool; add vanilla or rum and nuts. Spread between layers.

[TalkLady]

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
8 oz. CREAM CHEESE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

[TalkLady]

Originally Posted by TalkLady

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

I forgot to include the 8 oz of Philadelphia Creme Cheese in the icing!!!.....Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) I use 3, 8 inch iron skillets when cooking on 350 degrees for 30 minutes or until done.

[rgcraig]

Originally Posted by TalkLady

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

One of my absolute FAVORITE cakes!!!!

[Blubayou]

Yum- I am going to try this one for my Dad's birthday next month.