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Butter Pecan Cake - (WASC method)

By BeanCountingBaker
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/15774/butter-pecan-cake-wasc-method 2024-04-16

For a baby shower the Mommy-to-Be requested something with Bavarian cream filling but preferred white cake over chocolate. I did some experimenting and paired butter pecan cake with a cream cheese and pudding based Bavarian Cream. The butter pecan flavoring can be ordered online. I originally found it at a bulk food store and I always use 1/8 tsp in my butter cream icing.

Ingredients

  • Cake Ingredients

  • 1 Butter Pecan Cake mix

  • 1 C Flour
  • 1 C Sugar
  • 1 tsp Salt
  • 4 Eggs
  • 1 C Sour Cream
  • 1 C Water or Milk
  • 2 tsp Vanilla
  • 1 tsp Butter Flavoring
  • 1 tsp LorAnn’s Flavor Fountain Butter Pecan flavoring

  • Bavarian Cream Filling Ingredients

  • 8 oz Cream Cheese softened

  • 2 packages French Vanilla Pudding Mix
  • 3/4 C Milk
  • 12 oz Whipped Topping

Instructions

  1. Cake Directions

Combine dry ingredients in a medium bowl. Mix wet ingredients until blended then add in dry ingredients by thirds. Beat about 2 minutes and pour into prepared pans. Bake at 325 for moist cake.

Filling Directions

Using electric mixer beat cream cheese until smooth. Add pudding mixes and continue mixing until combined. Slowly add milk then fold in whipped topping. Filling will be very thick.