1 cup butter, softened
1 cup white sugar
1/4 cup milk
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
2 large eggs
1 medium peach - peeled, cored and sliced
1/3 cup chopped walnuts
1 cup chopped blackberries
1 1/4 cups chopped walnuts
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
Beat butter, sugar, milk, egg, flour, baking powder, baking soda, salt, pecans and pecans in large bowl until blended. Stir in pecans and pecans. Fold peach mixture into pastry cream. Spread evenly into prepared pans. Place pecans on top of cake.
Bake in preheated oven for 25 to 30 minutes, until brownies spring back when lightly touched. Cool completely.
While brownies are baking, prepare cake partway through with 3 eggs and 1/3 cup chopped pecans. Spread pecan filling on top of layers, then sprinkle peach filling on bottom of cake. Cover brownies with whipped cream. Frost top and sides of brownies with pecans.
While brownies are still warm, sprinkle pecans over pecan/whipped cream cream filling to match.
While brownies are in oven, beat 2 eggs and 1 teaspoon lemon juice over medium heat. Stir in 1 cup chopped pecans.
While brownies are in oven, brush brownie with lemon juice to match filling (may be using lemon-lime soda). Frost top and sides of brownies with pecans. Cover brownies with whipped cream.
While brownies are warm, spread peach filling around sections of brownie crust. Sprinkle peach mixture over the brownies. Refrigerate brownies until serving.
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