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Results 11 - 20 of 23 for caramel pecan pound cake
Cream 1 cup sugar, 2 ... teaspoon vanilla, 1 cup sugar, 1 stick butter and chopped pecans and bring to rolling boil. Boil 1 minute, spread on cake.
Cream butter, shortening, and brown sugar, a little at a time. Beat well; add granulated sugar. Beat until light and fluffy. Add eggs, one ...
Prepare cake mix according to package instructions. ... minutes. Melt butter, caramels, and milk on stove ... chocolate chips and pecans. Pour remaining batter on ... out clean (20 minutes).
Cream butter, Crisco, and brown ... Bake for 1 1/2 hours at 325 degrees. Allow to cook at least 10 minutes in pan before removing to cake plate.
Cream butter, shortening and brown sugar; a little at a time. Beat well and add granulated sugar. Beat until light and fluffy. Add eggs, ...
Cream butter, shortening, and brown sugar a little at a time; beat well, add granulated sugar. Beat until light and fluffy. Add eggs, one ...
Cream butter and shortening until fluffy. Add sugars, one at a time and cream thoroughly. Add eggs, one at a time, beating thoroughly. Sift ...
Cream sugars and butter at ... milk alternately. Add pecans, vanilla and baking powder; ... Bake at 325 degrees for 1 1/2 hours. Cool completely.
Cream butter, shortening, and brown ... at 325 degrees for 90 minutes or until cake is done. Cool in pan 15 minutes before turning out of pan.
Cream butter and Crisco, add sugar and beat until light and fluffy. Add eggs one at a time, beat well after each. Beat 3 minutes. Sift ...
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