Carolina Butter Pecan Cake Bars
Description
A rich butter pecan cake is crumbled and mixed with cream cheese frosting in this delicious twist on a Southern favorite cut into bars.
Ingredients
•
2 tablespoons butter
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1 1/2 cups pecan pieces
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2 cups white sugar
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1 cup butter
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4 eggs
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2 teaspoons vanilla extract
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1 teaspoon butter extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup milk
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6 1/2 cups confectioners' sugar
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11 ounces cream cheese, softened
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2/3 cup butter, softened
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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1 tablespoon milk, or more as needed
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
3
Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
4
Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
5
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
6
Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
7
Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
8
Refrigerate until firm, 3 to 4 hours. Cut into bars.