I am going to be making a butter pecan cake for a friend's father for Father's Day and I would like to know what flavor filling would be good to add with this flavor cake? AND... Would whipped cream icing be a good choice for a butter pecan cake?
She says that he is a sweet freak and likes a lot of sweets but she isn't sure if he would like buttercream icing over whipped icing. She prefers whipped but it's not for her. 
Suggestions, PLEASE!
Veronica
When a customer orders butter pecan cake, I always recommend bavarian cream filling with butterscotch ice cream topping swirled in. It is SO YUMMY! Also, I think whipped cream is a great choice of icing. You could also just do whipped cream filling and swirl in butterscotch ice cream topping. 
Here is the recipe for the butter pecan cake. It has a butter pecan frosting but I'm not sure if that is too much butter pecan. Maybe I will try the butter pecan flavor to a whipped icing.
I haven't tried it yet and I am not a fan of butter pecan but she said her father loves the ice cream and I know that my father loves the ice cream as well. I am also making one for my father for Father's Day!
INGREDIENTS
3 tablespoons butter or margarine, melted
1-1/3 cups chopped pecans
2/3 cup butter or margarine, softened
1-1/3 cups sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter or margarine, softened
3 cups confectioners' sugar
3 tablespoons milk
3/4 teaspoon vanilla extract
DIRECTIONS
Pour melted butter into a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8-
in. round cake pans. Bake at 350° for 30-35 minutes or until the cakes test done. Cool in pans 5 minutes. Remove from pans and cool thoroughly on wire rack. Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake. Yield: 12 servings
Here is a pecan praline cake I found on Epicurious:
http://www.epicurious.com/recipes/recipe_views/views/104318
I haven't had a chance to try it yet, but has really good reviews.
Thank you for the butter pecan cake recipe! It sounds fantastic!!!
I like to put coffee whitener in my BC in place of the milk. I love the International Delight Southern Butter Pecan in buttercream. I think that it would taste great with the butter pecan cake, the flavor in the icing is not very strong so I don't think it would be too much!
I love butter pecan! It's my favorite!
The butter pecan cake recipe by Carol on allrecipes.com is delicious. Fabulous cake, haven't tried the icing.
To make butter pecan icing, I mix Wilton's 50/50 buttercream and IMBC to get a perfect balance of richness and sweetness. Then, a few generous squirts of caramel sundae topping. You can stop here and have heaven in a bowl. Or, you can add chopped pecans and have heaven in a bowl with a bit of rich crunchiness. Either way it's unbelievably good! It's probably my most requested frosting/filling.
Good luck!
I put a butter pecan mousse filling in the recipe section that I use that is wonderful in butter pecan cake. I usually frost it with cream cheese frostin, but I think whipped icing would be good too. You could add a touch of that butter pecan coffee creamer.
Thanks so much for all the ideas. I think that I would like to try the butter pecan mousse filling this time. Sounds yummy!!
Veronica
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