The ONLY Butter Pecan Cream Cheese Cake you'll ever need

Ingredients

Butter Pecan Cream Cheese Cake
1 cup softened butter plus 2 tbsp butter divided
1 8oz package of softened cream cheese
2 cups of chopped pecans(more if decorating with pecans)
2 1/4 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp butter extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk

Cream Cheese Frosting
11 oz softened cream cheese
1/3 cup of softened butter
1/3 cup of shortening
6- 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 tsp butter extract
1-2 tbsp milk

Directions
Preheat oven to 350
In a skillet heat 2 tbsp of butter over medium heat. Add pecan and cook until toasted, should take about 4 mins. Set aside and allow to cool.
In a large mixing bowl mix cream cheese and butter just until mixed. Add in sugar about 1/4 cup at a time. Cream mixture together until light and fluffy, should take about 4 mins. Add eggs one at a time, beating well after each addition. Add in extracts. Sift flour, baking powder, and salt; add to creamed mixture alternately with milk starting and ending with flour(3 parts flour and 2 parts milk. Beat just until combined ,DO NOT OVERMIX. Fold in 2 cups of pecans. Spread batter evenly into greased cake pans(I used two 9 inch rounds). Bake until toothpick comes out clean, about 30 mins. Cool before removing from pans to wire racks to cool completely.

Frosting
Combine cream cheese, butter, shortening, and extracts. Slowly add in confectioners sugar, about 1 cup at a time. Beat in enough milk to achieve spreading consistency.

Видео The ONLY Butter Pecan Cream Cheese Cake you'll ever need канала JessiJ's Family Cookbook