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Pecan Cream Cake

Pecan Cream Cake

Make a great Pecan Cream Cake that is easy to make gluten-free too.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 serving

Calories: 1,103 kcal per serving

Ingredients

  • 1 Cup - Butter
  • 2 Cups - Granulated Sugar
  • 2 Cups - All Purpose Flour or Gluten Free All Purpose Flour
  • 1 teaspoon - Baking Soda
  • 1 Cup - Buttermilk
  • 1 teaspoon - Vanilla Extract
  • 5 - Eggs
  • ¼ Cups - Shaved Coconut
  • 1 Cup - Pecans
  • 8 oz Packages - Cream Cheese
  • ½ Cups - Butter
  • 2 Cups - Powdered Sugar
  • 1 teaspoon - Vanilla Extract
  • 1 Cup - Pecans

Instructions

  1. Preheat oven to 350°F.
  2. Cream together the butter and sugar, beating well.
  3. Add in the flour and baking soda, continue mixing.
  4. Add buttermilk and vanilla, continue mixing.
  5. Add each egg one at a time.
  6. Stir in the coconut and pecans.
  7. Pour into 2 greased 9 inch cake pans.
  8. Bake in the oven at 350°F for 30 minutes or until when poked with a toothpick in the deepest part of the cake, the toothpick comes out clean.
  9. Let cool for 5 minutes before carefully releasing from the pan.
  10. Fully cool on a wire rack before frosting.
  11. Cream the cream cheese and butter then add in the powdered sugar. Beat this well adding in the vanilla extract, mixing in the nuts.
  12. It should have a similar consistency to butter cream, slightly thinner. Carefully frost the cake when fully cooled.

Nutrition

Energy: 1,103 kcal | Total Fat: 70 g | Saturated: 32 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 238 mg | Total Carbs: 111 g | Fiber: 4 g | Sugars: 83 g | Proteins: 13 g | Sodium: 613 mg | Polyunsaturated: 9 g | Monounsaturated: 25 g

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