Zutaten für Pecan Fudge Ripple Layer Cake
- 1 cup (2 sticks) shortening
- Sugar
- Eggs
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- Baking Soda
- Salt
- 1 cup buttermilk
- Vanilla Extract
- 8 ounces cream cheese
- Butter
- 2 tablespoons cornstarch
- 1 (14-ounce) can sweetened condensed milk
- Egg
- 4 cups powdered sugar
- Milk
- Walnuts
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Zubereitung von Pecan Fudge Ripple Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) shortening and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Beat on high speed for 3 minutes, scraping down the sides of the bowl as needed.
- Pour batter evenly into the prepared cake pans.
- In a medium bowl, beat together 8 ounces cream cheese, 2 tablespoons unsalted butter, and 2 tablespoons cornstarch until smooth.
- Gradually add 1 (14-ounce) can sweetened condensed milk, beating until well combined.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Spoon the cream cheese mixture evenly over the cake batter in each pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the frosting: In a large bowl, cream together 2/3 cup (1 ½ sticks) unsalted butter until light and fluffy.
- Gradually add 4 cups powdered sugar and 1 ½ cups unsweetened cocoa powder, alternating with 1 cup plus 2 tablespoons milk, beginning and ending with the powdered sugar mixture. Beat until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
- Toast ½ cup pecan halves until fragrant and lightly browned. Sprinkle toasted pecans over the frosting.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
305g
Fat
63g
Carbs
31g
