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Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.5522
Energy (kCal)2105.2293
Carbohydrates (g)217.862
Total fats (g)115.8395
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper. | 2. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts. | 3. Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. | 4. Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack. | 5. At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them. | 6. Make the frosting shortly before you want to frost the cake, as it will get harder with time. | 7. For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick. | 8. Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired. | 9. This cake is best eaten the day it's frosted. | 10. Makes about 8-10 slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup softened 1026.0 47.141999999999996 32.058 86.4
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    egg 3 214.5 1.08 18.84 14.265
    pecan 1/2 cup chopped 143.1733 26.831999999999997 2.9467 3.016
    maple syrup 1 1/2 cups 52.0 13.408 0.008 0.012
    self rising flour 3 1/3 cups - - - -
    hot water 3/4 cup 0.0 0.0 0.0 0.0
    butter 1/2 cup 1026.0 47.141999999999996 32.058 86.4
    brown sugar 1 cup soft 319.8 60.008 10.01 4.992
    coffee powder 1 teaspoon - - - -
    maple syrup 1 tablespoon 52.0 13.408 0.008 0.012
    milk 2 tablespoons evaporated 69.0 1.662 0.687 7.152
    maple extract 1 tablespoon - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    confectioner ' sugar 2 -3 cups - - - -
    pecan 1/2 cup chopped 143.1733 26.831999999999997 2.9467 3.016
    pecan half 9 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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