Zutaten für Walnut Cake With Penuche Frosting
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Zubereitung von Walnut Cake With Penuche Frosting
- Grease and flour a 13x9 inch baking pan or two 8-inch round cake pans.
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 cup chopped walnuts.
- Pour batter into prepared pan(s).
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Penuche Frosting:** In a microwave-safe bowl, combine 1/2 cup (1 stick) unsalted butter, 1 1/2 cups packed light brown sugar, and 1/4 cup milk.
- Microwave on high for 2 minutes, stirring halfway through. Continue microwaving in 30-second intervals, stirring after each, until the butter and sugar are completely melted and smooth.
- Remove from microwave and stir in 1 teaspoon vanilla extract.
- Let the frosting cool slightly before beating with an electric mixer until smooth and creamy. (It will thicken as it cools).
- Frost the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
213g
Fat
48g
Carbs
23g
