Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
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Buddhika Nilmini
[email protected]I've made this cake several times and it's always a hit. It's so easy to make and it always turns out perfectly. I love that it can be made ahead of time, so it's perfect for parties or potlucks.
Taniah Stacy
[email protected]This cake was amazing! I made it for my boyfriend's birthday and he loved it. The crust was the perfect combination of crunchy and chewy, and the filling was sweet and tangy. I will definitely be making this cake again.
Jackson Thomas
[email protected]This cake was okay. It wasn't as good as I was hoping it would be. The crust was a little too thick and the filling was a little too runny. I think I'll try a different recipe next time.
Ishtiaque Arain
[email protected]I was so excited to try this cake, but I was disappointed. The crust was too crumbly and the filling was too sweet. I think I'll stick to my old graham cracker cake recipe.
Maraz Rabul
[email protected]This cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I love that it can be made ahead of time, so it's perfect for parties or potlucks.
O G MAN
[email protected]I've made this cake several times and it's always a hit. It's so easy to make and it always turns out perfectly. I love that it can be made ahead of time, so it's perfect for parties or potlucks.
Khawar hasan
[email protected]This cake was amazing! I made it for my boyfriend's birthday and he loved it. The crust was the perfect combination of crunchy and chewy, and the filling was sweet and tangy. I will definitely be making this cake again.
Jibon Kumar
[email protected]This cake was okay. It wasn't as good as I was hoping it would be. The crust was a little too thick and the filling was a little too runny. I think I'll try a different recipe next time.
Nagasha Docus
[email protected]I was so excited to try this cake, but I was disappointed. The crust was too crumbly and the filling was too sweet. I think I'll stick to my old graham cracker cake recipe.
Mirha Mirha
[email protected]This cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I love that it can be made ahead of time, so it's perfect for parties or potlucks.
Patience Otoo
[email protected]I've made this cake several times and it's always a hit. It's so easy to make and it always turns out perfectly. The only thing I do differently is add a little bit of cinnamon to the filling. It gives it a nice warm flavor.
Sagar Thamsuhang
[email protected]This cake was delicious! I made it for my family and they loved it. The graham cracker crust was the perfect complement to the sweet and tangy filling. I will definitely be making this cake again.