Description
Why this isn’t as popular as it once was, I will never know.
Ingredients
- 2 cups graham cracker crumbs
- ¾ cup ground pecans
- ½ cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 3 egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk, lukewarm
- 3 egg whites, room temperature
- ¼ cup white sugar
- 2 tablespoons white sugar
- 1 ½ cups unsalted butter, softened
- ½ cup packed dark brown sugar
- ½ cup heavy whipping cream
- ¾ cup confectioners’ sugar
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs
- 1/2 cup pecans
- flour
- baking powder
- and salt.
- In a large bowl
- cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks
- one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly
- and beat to soft peaks. Fold into the crumb batter
- and pour into the pans.
- Bake for 25 minutes
- or until a tester comes out clean. Cool in the pans on a rack about 10 minutes
- then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat
- melt the 2 tablespoon sugar until it turns golden. Remove from heat
- and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar
- and place back on the heat. Bring to a boil
- stirring all the time. Add the cream
- and bring back to a boil. Boil 1 minute
- and remove caramel from heat.
- Place the confectioners’ sugar in a large bowl
- and mixing on medium speed
- slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm
- about 5 minutes. Add the remaining 1 1/4 cups butter
- 1 tablespoon at a time. Beat until smooth
- and chill frosting until ready to ice the cake. Frost the cake
- and press the pecans into the sides.
Servings: 12