Pecan Cake with Browned Butter Frosting

Ingredients

• 1 x nonstick cooking spray
• 3 cups flour
• all-purpose
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine
• softened
• 2 cups sugar
• 4 large eggs large
• 2 teaspoons vanilla extract
• 1 1/4 cups buttermilk
• 1/2 cup butter no substitutions
• 2 cups powdered sugar
• 1/2 cup heavy whipping cream or whipping cream
• 2 tablespoons corn syrup
• light
• 2 teaspoons vanilla extract
• 1 1/2 cups pecans chopped
• toasted

Instructions

1. Heat oven to 35oF.
2. Make Yellow Cake: Combine flour, baking powder and salt in bowl.
3. Cool cake in pans on wire racks 10 minutes.
4. Invert cake onto racks; remove wax paper or foil and cool completely.
5. Make Browned Butter Frosting: Heat butter in large saucepan Whisk in confectioners' sugar, heavy cream and corn syrup.
6. ncrease heat to high; bring to boil and boil 1 minute.
7. Remove from he at; stir in vanilla.
8. Transfer frosting to bowl.
9. Place in a larger bowl half full of ice water.
10. Cool frosting, stirring frequently, until very thick, 10 minutes.
11. (Makes 113 cups.)
12. Place one layer on a serving plate.
13. Spread top with 1/2 cup frosting; top with second layer.
14. Spread remaining frosting over top and side.
15. For sheet cake, frost top and sides.
16. Let stand 15 minutes until frosting is set.
17. Pat pecans onto side of cake.
18. When heating the butter for the icing, cook slowly until deep brown and fragr ant, being careful not to burn.