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The ingredients needed to cook Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Provide of For Cake.
- Use 1 cup of plus 1 1/2 tablespoons butter, divided use at room temperature.
- Use 2 cups of chopped pecans.
- Provide 2 cups of granulated sugar.
- Take 4 of large eggs.
- Provide 1 1/2 teaspoon of vanilla extract.
- Use 3 cups of all purpose flour.
- Get 2 teaspoons of baking powder.
- Provide 1/2 teaspoon of salt.
- Take 1 cup of milk.
- Get of For Whipped White Chocolate Cream Filling and Frosting.
- You need 3 cups of heavy whipping cream.
- Take 8 ounces of marscapone cheese, at room temperature.
- You need 2 teaspoons of vanilla extract.
- Use 1 1/2 cup of confectioner's sugar.
Steps to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Start Filling and Frosting, it needs time to chill.
- Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl.
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- Cool to room temperature, cover and refrigerate until very cold. At least 4 hours or overnight. Don't finish the filling and frosting before cake is made, cooled and ready to fill and frost.
- Make Pecan Cake.
- Preheat oven to 350. Spray 4 – 8 inch cake pans well with bakers spray.
- Be sure your pecans are chopped finely, I used the food processor.Toast chopped pecans. Melt the 1 1/2 tablespoon butter in a medium skillet, add chopped pecans and cook on medium low heat, stirring often until fragrant and lightly toasted, about 4 minutes, set aside to cool.
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- Whisk together in a bowl, flour, baking powder and salt.
- In a large bowl beat remaining butter and sugar until light and fluffy.
- Add eggs one at a time, beating in after each egg, beat in vanilla.
- Add flour mixture alternating with the milk and stir just until combined.
- Fold in toasted pecans.
- Divide batter enenly between prepared pans and bake 16 to 22 minutes until a toothpick comes out just clean cool in pans 10 minutes then cool completely on wire racks.
- Finish frosting and filling.
- Beat cold white chocolate cream until light and fluffy.
- In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth.
- Fold marscapone mixture into whipped white chocolate until uniform in color.
- Assemble Cake.
- Place 1 cake layer on serving plate, bottom up and spread with some filling.
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- Add second cake layer, bottom up.
- Spread with filling4.
- Add third cake layer, bottom up.
- Spread with filling.
- Add last cake layer and frost entire cake.
- Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing.
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