INGREDIENTS
CAKE:
- 10 TBSP SOFTENED BUTTER, DIVIDED
- 2 CUPS PECAN HALVES
- NONSTICK COOKING SPRAY
- 2-3/4 CUPS SMITH’S BUTTER PECAN ICE CREAM, SOFTENED AT ROOM TEMPERATURE UNTIL MELTED
- 2 CUPS GRANULATED SUGAR
- 1/2 TSP SALT
- 4 LARGE EGGS
- 2 TSP PURE VANILLA EXTRACT
- 2 TSP BAKING POWDER
- 3 CUPS ALL PURPOSE FLOUR
DRIZZLE:
- 4 TBSP MELTED BUTTER
- 4 TBSP SMITH’S HALF & HALF
- 3 TBSP PREPARED CARAMEL ICE CREAM TOPPING FROM A JAR
- 2 CUPS CONFECTIONER’S SUGAR
DIRECTIONS
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DIRECTIONS
- BEGIN BY MAKING THE BUTTERED PECANS. IN A MEDIUM HEAVY SKILLET, MELT 2 TBSP OF THE SOFTENED BUTTER OVER MEDIUM HEAT. ADD THE PECAN HALVES AND COOK, STIRRING VERY OFTEN FOR 3-5 MINUTES OR UNTIL LIGHTLY TOASTED AND FRAGRANT, TAKING CARE NOT TO BURN.
- REMOVE FROM HEAT AND ALLOW TO COOL FOR 5 MINUTES. FINELY CHOP AND SET ASIDE.
- PREHEAT OVEN TO 350 F. SPRAY A 10-CUP BUNDT PAN GENEROUSLY WITH NON-STICK COOKING SPRAY AND SET ASIDE. IN THE BOWL OF A STAND MIXER, COMBINE THE REMAINING 8 TBSP OF SOFTENED BUTTER, THE MELTED SMITH’S BUTTER PECAN ICE CREAM, SUGAR AND SALT.
- MIX ON LOW SPEED UNTIL COMBINED, THEN MIX ON MEDIUM SPEED FOR 1 MINUTE. WITH THE MIXER ON LOW SPEED, ADD THE EGGS ONE AT A TIME, THEN ADD THE VANILLA EXTRACT. IN A MEDIUM BOWL, COMBINE THE BAKING POWDER WITH THE ALL-PURPOSE FLOUR AND 1 CUP OF THE FINELY CHOPPED BUTTERED PECANS. GRADUALLY ADD THE DRY INGREDIENTS TO THE MIXER AND MIX ON LOW SPEED UNTIL COMBINED, THEN BEAT FOR 2 MINUTES ON MEDIUM SPEED.
- POUR BATTER INTO PREPARED PAN AND SMOOTH INTO AN EVEN LAYER. BAKE IN THE PREHEATED OVEN FOR 55 – 65 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ALLOW TO COOL IN PAN FOR 10 MINUTES, THEN TURN OUT ONTO A WIRE RACK TO COOL COMPLETELY.
- MEANWHILE, MAKE THE DRIZZLE: ADD MELTED BUTTER, SMITH’S HALF & HALF AND PREPARED CARAMEL ICE CREAM TOPPING TO A MEDIUM BOWL. USING AN ELECTRIC MIXER OR A WHISK, COMBINE UNTIL SMOOTH. GRADUALLY ADD THE CONFECTIONER’S SUGAR AND BEAT UNTIL SMOOTH AND CREAMY, 45-60 SECONDS.
- DRIZZLE OVER THE COOLED CAKE ALLOWING ICING TO RUN DOWN THE SIDES OF THE CAKE. SPRINKLE THE TOP OF THE CAKE WITH THE RESERVED 1 CUP OF FINELY CHOPPED BUTTERED Pecans.