Carolina Butter Pecan Cake Bars

A delicious twist on a Southern favorite! Serve cold.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.

Step: 6

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.

Step: 7

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.

Step: 8

Refrigerate until firm, 3 to 4 hours. Cut into bars.


Per Serving: 974 calories; protein 9.5g; carbohydrates 128.9g; fat 48.8g; cholesterol 165.2mg; sodium 483.9mg.

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