Pecan Cake with Browned Butter Frosting

Directions

1. Heat oven to 35oF.

Lightly coat two 9-inch round cake pans with vegetable cooking spray.

Line bottoms with wax paper; lightly coat paper with cooking spray.

(Or, line a 13×9-inch baking pan with foil; lightly coat foil with cookin g spray).

1. Make Yellow Cake: Combine flour, baking powder and salt in bowl.

Beat butt er in large mixer bowl at medium-high speed until smooth.

Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes.

Add eggs 1 at a time, beating well after each addition.

Beat in vanilla.

With mixer at low speed, add dry ingredients alternately with butte rmilk, beginning and ending with dry ingredients, until blended.

Spread batter evenly into prepared pans.

Bake layers 35 to 40 minutes (45 to 50 minutes for sheet cake) until toothpick inserted in center of cake comes out clean.

1. Cool cake in pans on wire racks 10 minutes. Invert cake onto racks; remove wax paper or foil and cool completely.

(Can be made ahead. Cover and freeze up to 1 month, thaw at room temperature 45 minutes.)

1. Make Browned Butter Frosting: Heat butter in large saucepan Whisk in confectioners’ sugar, heavy cream and corn syrup. ncrease heat to high; bring to boil and boil 1 minute. Remove from he at; stir in vanilla. Transfer frosting to bowl. Place in a larger bowl half full of ice water. Cool frosting, stirring frequently, until very thick, 10 minutes. (Makes 1⅓ cups.)
2. Place one layer on a serving plate. Spread top with ½ cup frosting; top with second layer. Spread remaining frosting over top and side. For sheet cake, frost top and sides. Let stand 15 minutes until frosting is set.
3. Pat pecans onto side of cake. When heating the butter for the icing, cook slowly until deep brown and fragr ant, being careful not to burn.