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Name: Cream Cheese Frosting (ATK)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 16 tablespoons Butter Unsalted; 3 cups Powdered sugar; 1/3 cups powder buttermilk; 2 teaspoons Vanilla extract; 1/4 teaspoons Salt; 12 ounces Cream cheese Chilled & cut into 12 pieces; 2 cups Pecans Toasted 7 coarsely chopped

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INGREDIENTS

16 tablespoons Butter ; Unsalted
3 cups Powdered sugar
1/3 cups powder buttermilk
2 teaspoons Vanilla extract
1/4 teaspoons Salt
12 ounces Cream cheese ; Chilled & cut into 12 pieces
2 cups Pecans ; Toasted 7 coarsely chopped

INSTRUCTIONS

1. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.

2. Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)

3. Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.

To Make Ahead: The cake may be refrigerated for up to 24 hours before serving.

NOTES

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Cream Cheese Frosting  (ATK)

16 tablespoons Butter Unsalted
3 cups Powdered sugar
1/3 cups powder buttermilk
2 teaspoons Vanilla extract
1/4 teaspoons Salt
12 ounces Cream cheese Chilled & cut into 12 pieces
2 cups Pecans Toasted 7 coarsely chopped

FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes. 
1. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each. 
2. Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.) 
3. Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving. 
To Make Ahead: The cake may be refrigerated for up to 24 hours before serving.

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 12 Servings

Calories: 389
Calories from Fat: 343 (88%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 16.3g	82 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 4.9g
Cholesterol 71.9mg		22 %
Sodium 200.6mg		7 %
Potassium 119.3mg		3 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 9.5g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 389

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