All-New Cake Mix Doctor - Anne Byrn [43]
12 to 16
prep:
30 minutes
bake:
30 to 35 minutes
cool:
25 minutes
For the cake
1½ cups pecan halves
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18 ounces) butter pecan cake mix with pudding
1 cup sour cream or plain yogurt
2/3 cup water
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
Pinch of ground cinnamon (optional) 3 large eggs
For the caramel pecan frosting
5 tablespoons butter
1 cup packed light brown sugar
1/3 cup milk
1 teaspoon pure vanilla extract
2½ cups confectioners’ sugar, sifted
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Place the pecans in a baking pan and toast them in the oven while it preheats until they are deep brown in color and aromatic, 10 to 12 minutes.
2. Lightly mist two 9-inch cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
3. Remove the toasted pecans from the oven and let them cool. Leave the oven on.
4. Place the cake mix, sour cream or yogurt, water, oil, 2 teaspoons of vanilla, cinnamon, if using, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth and thick, 1½ minutes longer, scraping down the side of the bowl again if needed.
5. Chop the toasted pecans into ¼-inch pieces, measure out 1 cup, and fold them into the batter. Set the remaining ½ cup of pecans aside for the frosting. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
6. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes.
Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
7. When the cakes have cooled, make the caramel pecan frosting: Place the butter and brown sugar in a heavy medium-size saucepan over low heat and stir until the butter melts and the mixture bubbles, 1 to 2 minutes. Add the milk and 1 teaspoon of vanilla and stir until the mixture just comes to a simmer. Remove the pan from the heat and stir in the confectioners’ sugar until smooth. Stir in the reserved ½ cup pecans; you’ll need to use the frosting at once.
8. To assemble the cake, transfer one layer, right side up, to a cake plate and ladle on about 1 cup of frosting, spreading it to the edge with a thin metal spatula. Place the second layer, right side up, on top of the first and pour the remaining frosting over the top so that it runs down the side. Using the spatula, smooth the top and side of the cake, completely covering it with frosting. The frosting will set as it cools. Slice the cake and serve.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil,