This recipe goes with Chocolate Velvet Cake With Cream Cheese-Butter Pecan Frosting
Southern Living DECEMBER 2003
Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350° for 15 minutes or until pecans are toasted. Remove from oven, and let cool.
Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.
Note: To sugar silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.
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