Pecan-espresso Birthday Cake With Coffee Icing

Name: Pecan-espresso Birthday Cake With Coffee Icing
Prep time: 1 h 32 min
Cook time: 1 h 32 min
Total time: 1 h 32 min
Yield: 14
Cuisine: Global
Ingredients: 59 milliliters chocolate-covered espresso beans, coarsely chopped; 2 Tbsps about coffee extract, or to taste; 454 grams Tofutti cream cheese, at room temperature; 2 teaspoons cream of tartar; 14 larges eggs, separated; 2 Tbsps instant espresso powder (I use Medaglia DOro); 59 milliliters maple syrup; 1 liters pecans halves; 414 milliliters powdered sugar; 227 grams Earth Balance natural shortening, at room temperature; 355 milliliters sugar; 113 grams Spectrum organic all-vegetable shortening, at room temperature

This recipe serves 14. Watching your figure? This gluten free and fodmap friendly recipe has 834 calories, 11g of protein, and 68g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Birthday will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 32 minutes. If you have instant espresso powder, coffee extract, tofutti cream cheese, and a few other ingredients on hand, you can make it.