Most helpful positive review
This is a wonderful cake. I made it for my dad’s birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn’t look very interesting to me. It was a perfect combination.
This turned out great. I’m a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot…I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder…or use cake flour…i believe 1 cup AP flour = 1 cup + 1 TB of cake flour. Anyways…great cake!! I looove it with a caramel filling and butter frosting or caramel icing too…yummm~!
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom’s birthday.
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened