Pecan Cake Gone Butterscotch Sauce

The ingredient of Pecan Cake Gone Butterscotch Sauce

• 310g pkt madeira cake blend
• 3 4 cup 180ml milk
• 2 eggs
• 125g pecans chopped
• 1 2 cup 125ml thin cream
• 75g butter chopped
• 1 2 cup 110g brown sugar
• 1 tsp vanilla essence
• vanilla ice cream to serve optional

The Instruction of pecan cake gone butterscotch sauce

• preheat the exceeding to 180u00b0c lightly grease 20cm round cake tin and line the base in the same way as non stick baking paper prepare the cake merger according to packet directions spoon half the blend into the prepared tin and sprinkle half the pecans over
• spoon the steadfast union into the tin and sprinkle the permanent pecans exceeding the top use a wooden skewer to swirl the pecans through the mixture then smooth the surface
• bake for 40 minutes until skewer comes out clean later inserted into the centre stand for 5 minutes after that incline out onto a wire rack invert the cake so that it is right side up
• to make the butterscotch sauce append the cream butter brown sugar and vanilla in a small saucepan excite higher than medium heat until melted and smooth after that cut the heat to low and simmer for 2 minutes cool slightly to serve cut the cake into wedges place into serving dishes and drizzle later the doting sauce abet behind a scoop of vanilla ice cream if desired

Nutritions of Pecan Cake Gone Butterscotch Sauce

calories: 604 909 calories
calories: 37 grams fat
calories: 14 grams saturated fat
calories: 56 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 11 grams protein
calories: 144 milligrams cholesterol
calories: 477 14 milligrams sodium
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calories: nutritioninformation