Butter Brickle Cake

READY IN: 1hr 35mins
YIELD: 1 Cake




  • For CAKE:
  • Heat oven to 350˚. Grease and flour two 9" layer cake pans.
  • Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed.
  • Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans.
  • Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.).
  • Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
  • Set cake pans on cooling racks for 5 minutes.
  • Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake.
  • For FILLING:
  • Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute.
  • Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly.
  • Add 1/2 cup chopped pecans.
  • Remove from heat and let cool before filling cake.
  • Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth.
  • Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides.
  • Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
  • Sprinkle toffee pieces evenly over top.
  • Cover with cake dome until ready to serve.