Description
A delicious twist on a Southern favorite! Serve cold.
Ingredients
- 2 tablespoons butter
- 1 ½ cups pecan pieces
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 6 ½ cups confectioners’ sugar
- 11 ounces cream cheese, softened
- ⅔ cup butter, softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon milk, or more as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Melt 2 tablespoons butter in a small
- heavy skillet over medium heat. Add pecans and cook until toasted
- about 4 minutes. Remove from heat and let cool.
- Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs
- one at a time
- beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
- Combine flour
- baking powder
- and salt in a bowl. Add to creamed butter mixture alternately with milk
- beating just until combined. Fold in pecans. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean
- 25 to 30 minutes.
- Beat confectioners’ sugar
- cream cheese
- 2/3 cup butter
- 1 1/2 teaspoons vanilla extract
- and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
- Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half
- stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
- Refrigerate until firm
- 3 to 4 hours. Cut into bars.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 3 hrs 50 mins
Servings: 12