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Cafe Latte Rhubard Pecan Cake Recipe

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This recipe for Cafe Latte Rhubard Pecan Cake, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcy Madson
Added: Friday, April 11, 2008


1 1/3 c. brown sugar
2/3 c. oil
2 eggs
1 t. vanilla
1 c. buttermilk
2 2/3 c. flour
1/2 t salt
1 t. baking soda
1 t. cinnamon
2 1/2 c. chopped rhubard


12 oz. cream cheese, cold
3/4 c. powdered sugar
3 c. heavy whipping cream
1 T. cinnamon
2 T. maple syrup
2 c. toasted ground pecans

Preheat oven to 350. Grease and flour two 9 in. round pans.
Cream together brown sugar and oil. Add eggs, vanilla and buttermilk and mix well. Combine flour, salt, baking soda and cinnamon. Mix well with sugar mixture. Fold in rhubarb.
Divide batter between two pans and bake 30 to 40 min. til done. Cool in pans 15 minutes.
Frosting: Beat cold cream cheese and powdered sugar until smooth. Scrape bowl well and while mixer is beating, add whipping cream one cup at a time slowly (not whipped), never allowing mixture to get too runny. Scrape bowl after each cup has been added. After all cream has been added and it resembles whipped cream, add cinnamon and maple syrup. Mix just to blend evenly.
Place one cake layer on cake platter. Pile on about 1 1/2 c. frosting and spread on top only.
Place second layer and frost sides of cake. The rest of the frosting goes on top. Press the toasted ground pecans into the sides and sprinkle the rest on top.




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