*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter brown sugar conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.
This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup 1 TB of cake flour. Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm!
I made this cake for my parents birthdays which are a week apart because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone said it was delicious. I on the other hand thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I'll add buttermilk to the cake to combat the dryness.
I am only rating the cake as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out) and added half the amount of vanilla extract. The cake layers were fluffy and light and perfectly moist. Very nicely sweetened maybe a little too sweet and only because I used flavored soymilk. My mom raved and everyone else loved it. So good.
This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn't make the traditional frosting but made one of my own (brown sugar confectioners sugar heavy cream butter and the remainder of the buttered pecans) It turned out magnificently a rather sweet glaze. But it works much better when made as a bundt cake. Overall the smell and taste of the buttered pecans was heavenly! Will be making this again!
To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour....always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons. I adjusted this recipe slightly ....added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons...and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. Huge huge hit at the restaurant where I work.