Prep Time: 50 min
Ingredients!
Butter, softened ½ cup
Shortening ½ cup
Granulated Sugar 2 cups
Eggs, separated 5
Vanilla extract 1tbs
All-purpose flour 2 cups
Baking soda 1tbs
Buttermilk 1 cup
Irish cream liqueur ½ cup
Filling
Cream Cheese Frosting
3/4 cup chopped
pecans, toasted
14 pecan halves, toasted
Preparation Method!
Preheat
oven to 350°. Beat butter and shortening at medium speed with an electric mixer
until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at
a time, beating until blended after each addition. Add vanilla extract, beating
until blended.
Combine
flour and soda; add to butter mixture alternately with buttermilk, beginning
and ending with flour mixture. Beat at low speed until blended after each
addition.
Beat
egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased
and floured 9-inch round cakepans.
Bake
at 350° for 25 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool
completely on wire racks. Brush cake layers evenly with liqueur. Spread half of
Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on
top and sides of cake. Gently press chopped pecans onto sides of cake; arrange
pecan halves on top.
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