Easy Recipe Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream Delicious and Healthy

Fast cooking ultimate Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream easy, tasty, practical.

15 ingredients, 31 steps, cooking Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Good Evening all, at this time you can cook recipe Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream with 15 ingredients and 31 steps. Next this is how to make it, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 31 stages of easy cooking Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream.

Ingredients all Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

1. Prepare : For Cake.
2. It’s 1 cup : plus 1 1/2 tablespoons butter, divided use at room temperature.
3. You need 2 cups : chopped pecans.
4. Prepare 2 cups : granulated sugar.
5. It’s 4 : large eggs.
6. Prepare 1 1/2 teaspoon : vanilla extract.
7. You need 3 cups : all purpose flour.
8. It’s 2 teaspoons : baking powder.
9. Prepare 1/2 teaspoon : salt.
10. Prepare 1 cup : milk.
11. You need : For Whipped White Chocolate Cream Filling and Frosting.
12. You need 3 cups : heavy whipping cream.
13. It’s 8 ounces : marscapone cheese, at room temperature.
14. You need 2 teaspoons : vanilla extract.
15. Prepare 1 1/2 cup : confectioner's sugar.

If all main ingredients Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Process Cooking Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

1. Start Filling and Frosting, it needs time to chill
   
2. Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl
   
3. 
   
4. 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
   
5. Make Pecan Cake
   
6. Preheat oven to 350. Spray 4 - 8 inch cake pans well with bakers spray
   
7. 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
   
8. 
   
9. Whisk together in a bowl, flour, baking powder and salt
   
10. In a large bowl beat remaining butter and sugar until light and fluffy
    
11. Add eggs one at a time, beating in after each egg, beat in vanilla
    
12. Add flour mixture alternating with the milk and stir just until combined
    
13. Fold in toasted pecans
    
14. 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
    
15. Finish frosting and filling
    
16. Beat cold white chocolate cream until light and fluffy
    
17. In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth
    
18. Fold marscapone mixture into whipped white chocolate until uniform in color
    
19. Assemble Cake
    
20. Place 1 cake layer on serving plate, bottom up and spread with some filling
    
21. 
    
22. Add second cake layer, bottom up
    
23. Spread with filling4
    
24. Add third cake layer, bottom up
    
25. Spread with filling
    
26. Add last cake layer and frost entire cake
    
27. Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing
    
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31. 
    
32. Finish and Enjoy.

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