Tunnel of Penuch Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 cake
ingredients
- 1 3⁄4 cups unsalted butter, softened (7 ounces)
- 1 cup light brown sugar, packed
- 3⁄4 cup granulated sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar, sifted
- 2 1⁄4 cups all-purpose flour, sifted
- 1⁄8 teaspoon salt
- 2 cups chopped pecans
- 3⁄4 cup butterscotch sundae sauce, at room temperature
- chocolate shavings, for garnish
directions
- Adjust oven rack to lower postion and preheat oven to 350 degrees Fahrenheit.
- Grease and flour bundt pan very thoroughly.
- Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Gradually add the confectioners sugar untill thoroughly blended.
- Using a wooden spoon, stir in flour, salt and pecans untill well blended.
- Spoon batter into greased and floured pan.
- Fill pan until batter reaches 1 inch from top.
- Spread batter evenly.
- Bake until top is set and edges are beginning to pull away from the sides of the pan, 45-50 minutes.
- Cool upright in pan on wire rach for 1 1/2 hours.
- Using a sharp knife, gently loosen the sides of the cake from the pan.
- Invert on serving plate.
- Cool at least 2 hours.
- Once cooled, spoon butterscotch sauce on top of cake, allowing some to run down the sides.
- If desired, sprinkle chocolate shavings on top.
- Store tightly covered.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania