Best Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting Recipes

GRANDMA'S PENUCHE FROSTING

Steps:

• Melt butter in a large saucepan.
• Add brown sugar and bring to a boil.
• continue cooking for 1 minute until thickens.
• Let set 15 minutes.
• Mix in hot milk.
• Add powdered sugar gradually till spreading consisitancy.
• If it gets too thick add a little milk.

MAPLE PECAN FUDGE

Steps:

• Line 8" x 8" baking pan with parchment paper and butter thoroughly.
• In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
• Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
• Pour mixture into mixing bowl.
• Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
• Fold in pecans and mix thoroughly.
• Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
• Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
• Using a sharp, heavy knife, cut fudge.
• Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.

PECAN FUDGE RIPPLE LAYER CAKE

Steps:

• Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
• Add 2 eggs, 1 at a time beating until blended after each addition.
• Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
• Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
• In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
• Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
• Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
• Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
• To make the frosting beat 2/3 cups butter at medium until creamy.
• Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
• Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.