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Chocolate Velvet Cake With Cream Cheese-Butter Pecan Frosting

Southern Living DECEMBER 2003

  • Yield: Makes 12 servings

Ingredients

  • Garnishes: sugared silk ivy leaves, raspberry candies, toffee peanut candies, cracked partially shelled pecans

Preparation

Spoon cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

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Chocolate Velvet Cake With Cream Cheese-Butter Pecan Frosting recipe

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