Carolina Butter Pecan Cake Bars recipe
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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
Nutrition Info
- 974 caloriescarbohydrate: 128.9 gcholesterol: 165.2 mgfat: 48.8 gfiber: 2.2 gprotein: 9.5 gsaturatedFat: 24.8 gservingSize: -sodium: 483.9 mgsugar: 101.8 gtransFat: : -unsaturatedFat: : -
Directions Carolina Butter Pecan Cake Bars
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.