Cream-Filled Butter Pecan Birthday Cake

Name: Cream-Filled Butter Pecan Birthday Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 118 milliliters butter or margarine; 3 eggs; 59 milliliters powdered sugar; 59 milliliters chocolate-coated toffee bits; 0 teaspoons vanilla; 79 milliliters vegetable oil; 237 milliliters water; 59 milliliters whipping cream; 414 milliliters whipping cream; 1 box Betty butter pecan cake mix

Cream-Filled Butter Pecan Birthday Cake might be just the dessert you are searching for. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 514 calories, 4g of protein, and 31g of fat. It will be a hit at your Birthday event. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. Head to the store and pick up chocolate-coated toffee bits, powdered sugar, eggs, and a few other things to make it today.

Instructions

Heat oven to 325F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted.

Ingredients you will need

Whipping Cream

Brown Sugar

Butter

Equipment you will use

Sauce Pan

Oven

Pour into two 9-inch round cake pans (do not use dark or nonstick pans).

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.

Ingredients you will need

Brown Sugar

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.

Equipment you will use

Toothpicks