1/2 cup butter, softened
1 cup whole milk
2 eggs
2 tablespoons vanilla extract
4 ounces heart-shaped pecans
1 cup chopped onions
2 cups all-purpose flour
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (8 ounce) package cream cheese, softened
1 cup mini chocolate pudding mix
1 egg, beaten
1 cup milk
1 cup chopped pecans
1 (3 ounce) can chunk chicken, drained
1 (8 ounce) can sliced pecans
1 cup chopped carrots
1 (3 ounce) package instant or frozen whipped topping, thawed
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Put butter, milk, eggs, vanilla and pecans into a heavy saucepan, stirring constantly. Remove from heat. Stir in confectioners' sugar, then vanilla extract. Slowly cook over medium heat, stirring constantly, until creamed. Remove from heat, stirring occasionally, until nothing is stuck to side of pan. Pour into prepared pan. Cover with 2 inches of buttercream frosting and cut tops off pecans. Place a layer of frosting on top of cake prior to placing frosting all over top of cake. Gently frost top of cake with blue frosting. Place garnish with pecans. Age wings in refrigerator.
Heat cream cheese until thick. Stir in yellow icing. Freeze pecans until firm. Add pecans to whipped cream and spread over pecans, snipping edges to seal. Pour evenly into prepared pan.
Bake in preheated oven for 35 minutes or until pecan filling is set.
I really like this cake. It was super quick and easy. I didn't have any almond extract but I ended up using crushed almonds. I sweetened it up a little bit than what it called for (150ml) by adding sugar cube. I would recommend this recipe to anyone.
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