It sounds awful, yet it’s still really nice. This sandwich is a hit with everyone I’ve ever given a taste to.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
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.
Nutrition Facts
| Calories | 974 kcal |
| Carbohydrate | 129 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 25 g |
| Sodium | 484 mg |
| Sugars | 102 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t know if I measured something incorrectly but the cake batter was super thick and would not cook through. After baking an additional 20 minutes I finally removed the cooked edges and spread out the middle. Thank goodness it’s supposed to get mashed up anyway. I also had way too much frosting. I ended up having to add 1/4 cup milk to make the frosting spreadable. They taste amazing and everyone has raved about them but they were a pain to make due to the above reasons. Since everyone has loved them so much and I have leftover frosting I might make a half batch and see if I can’t get better results. The only change I made was use maple extract instead of butter extract just because it’s what I had.
This is an awesome treat! I’ve made it 3 times so far, as directed, and it has been a hit every time. The only ingredient that I omitted because I couldn’t find it at my store was butter flavoring. So, once I make it with this ingredient it will likely have a 6 star rating!!! Love it, thank you for sharing!!!
Found the icing is way too sweet. I would cut the sugar in half as it takes away from the filling.
These are wicked good. Feel like they might be missing one thing to make them WHOA amazing but I love them for the sweets taste anyway. Thanks
This is the craziest recipe I have ever read. I can’t even imagine how to follow these directions. Sorry, because I’d really like to try it.
Okay, people; this isn’t rocket science. Nobody bakes a cake after icing it. That said, I baked it the way I’d normally bake a cake, then iced it. Only change was I used vanilla instead of butter extract. Tasted just fine.
For everyone saying that it doesn’t state to bake it after you frost it: you are correct, if you follow the printed recipe. However, the video says to bake it after it’s frosted, which I assume is a mistake. I recommend everyone follow the printed recipe.
Nowhere does the recipe tell you to bake the cake again. Once it is baked for 25-30 minutes, you chop it up and blend it with a portion of the frosting. You frost the top and refrigerate it to firm it up.
I don’t see where it says bake with frosting on top. I made these and frosted (mixed with half the cake) and refrigerated like the recipe states….
Unless the originators of the recipe say otherwise, I would assume that written recipe would be the correct one. I can’t imagine rebaking for 30 minutes after putting on the cream cheese frosting. 5 star rating only because I couldn’t submit without a star rating
I have a question. On the video it shows the cake being baked twice. In the recipe it is only baked once. Which is correct?
Yum.. took these to church and everyone loved them. I thought they might be too sweet, but they were fine. Could make these with any cake/ nut combo for a new taste every time