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Caramel Icing For Layer Cake With Toasted Pecans

  Brown sugar 3 Cup (48 tbs)
  Maple sugar 3⁄4 Pound
  Milk 1 1⁄2 Cup (24 tbs)
  Toasted pecans 1 Cup (16 tbs)
  Soda 1 Pinch (To Prevent Curdling)
  Butter 1⁄2 Pound
  Vanilla To Taste

Put brown and maple sugar, milk, and soda in saucepan.
When syrup begins to boil add the butter.
Beat a long time, until thick enough to spread.
Flavor with vanilla.
Sprinkle toasted pecans over top of each layer.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5858 Calories from Fat 1967

% Daily Value*

Total Fat 224 g345%

Saturated Fat 127 g635.1%

Trans Fat 0 g

Cholesterol 521.6 mg173.9%

Sodium 1317.8 mg54.9%

Total Carbohydrates 1009 g336.3%

Dietary Fiber 4.1 g16.3%

Sugars 919.1 g

Protein 21 g42.7%

Vitamin A 120.3% Vitamin C

Calcium 74.4% Iron 55.8%

*Based on a 2000 Calorie diet

Caramel Icing For Layer Cake With Toasted Pecans Recipe