Angel Food Shortcake
Cake:
1/2 cup sifted cake flour
3/4 cups sugar, divided
6 large egg whites
1/2 cup cream of tarter
1/8 teaspoon salt
3/4 teaspoon lemon juice
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon powdered sugar
Sauce:
2 tablespoons sugar
2 teaspoons lemon juice
10 ounces frozen unsweetened raspberries
Fruit:
1 1/2 cup fresh raspberries
1 1/2 cups fresh blueberries
3 tablespoons sugar
Glaze:
1/4 cup raspberry jam
2 teaspoons water
Preheat oven to 325 degrees
Line bottom of a 13 x 9 inch pan with wax paper, set aside
Cake: lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
Place egg whites in a large bowl, beat with a mixer at high speed until foamy. Add cream of tarter and salt, beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, eating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
Sift 1/4 cup flour mixture over egg white mixture, fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan, sprinkle with almonds. Bake at 325 degrees for 25 minutes or until cake springs back when lightly touched.
Place a clean dishtowel over a large wire rack, dust towel with powdered sugar. Loosen cake from sides of pan, turn out onto dishtowel Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray, place over cake. Invert cake, remove first rack and towel. Cool completely.
Sauce: Combine 2 tablespoons sugar, and 2 teaspoons juice and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
Fruit: Combine berries and 3 tablespoons sugar. Let stand 1 hour.
Glaze: Combine jam and water in a 1 cups glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
Cut the cake into 12 rectangles, using a serrated knife. Place 1 cake rectangle on each of 6 desert plates. drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. drizzle 2 tablespoons of the sauce around each shortcake.
Tuesday, March 4, 2014
Apple Cobbler Cake
Apple Cobbler Cake
6 large tart green apples (about 2 1/2 pounds), peeled, quartered, cored, thinly sliced
2 cups plus 2 tablespoons sugar
2 teaspoons ground cinnamon
2 tablespoons plus 3 cups flour
2 tablespoons lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted, cooled
1/2 cup water
1 teaspoon vanilla
Preheat oven to 350 degrees. butter 13x9 inch baking pan. Place apples in large bowl. Add 1 cups sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well.
Stir 1 cups sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water and vanilla in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. Spread 1 /34 cups dough over bottom of prepared pan. Top with apple mixture. drop remaining dough by tablespoonfuls evenly over apple mixture. Sprinkle with remaining 2 tablespoons sugar. Cover pan tightly with foil.
Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.
6 large tart green apples (about 2 1/2 pounds), peeled, quartered, cored, thinly sliced
2 cups plus 2 tablespoons sugar
2 teaspoons ground cinnamon
2 tablespoons plus 3 cups flour
2 tablespoons lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted, cooled
1/2 cup water
1 teaspoon vanilla
Preheat oven to 350 degrees. butter 13x9 inch baking pan. Place apples in large bowl. Add 1 cups sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well.
Stir 1 cups sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water and vanilla in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. Spread 1 /34 cups dough over bottom of prepared pan. Top with apple mixture. drop remaining dough by tablespoonfuls evenly over apple mixture. Sprinkle with remaining 2 tablespoons sugar. Cover pan tightly with foil.
Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.
Sunday, March 2, 2014
Old-Fashioned Sour Cream Fudge Birthday Cake
Old-Fashioned Sour Cream Fudge Birthday Cake
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 ounces unsweetened chocolate, chopped
1/2 cup warm water
3/4 cup unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs
1 cup sour cream
Frosting:
3/4 cups unsalted butter
4 1/2 ounces unsweetened chocolate, chopped
3 cups powdered sugar
3 tablespoons unsweetened cocoa powder
3/4 cup sour cream
Cake: Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans. Combine flour, baking powder, baking soda and salt in medium bowl. Combine chocolate and warm water in heavy small saucepan. Bring to boil, stirring constantly until melted. Cool to lukewarm. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in sour cream, then melted chocolate, beating just until smooth. Add dry ingredients and mix just until blended.
Divide batter among prepared pans; smooth tops. Bake until cakes shrink away from sides of pans and tester inserted into center comes out clean, about 35 minutes. Transfer to racks and cool in pans 15 minutes. Turn out cakes onto racks and cool completely.
Frosting: Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Whisk in 1 cup powdered sugar, cocoa powder and half of sour cream. Whisk in 2 cups powdered sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.
Place 1 cake layer on platter. Tuck waxed paper strips under cake to protect platter. Spread 1/2 cup frosting evenly over cake. Top with second cake layer. Spread 1/2 cups frosting over. Top with remaining cake layer. Spread remaining frosting over sides and top of cake, swirling frosting decoratively. Remove waxed paper strips.
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 ounces unsweetened chocolate, chopped
1/2 cup warm water
3/4 cup unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs
1 cup sour cream
Frosting:
3/4 cups unsalted butter
4 1/2 ounces unsweetened chocolate, chopped
3 cups powdered sugar
3 tablespoons unsweetened cocoa powder
3/4 cup sour cream
Cake: Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans. Combine flour, baking powder, baking soda and salt in medium bowl. Combine chocolate and warm water in heavy small saucepan. Bring to boil, stirring constantly until melted. Cool to lukewarm. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in sour cream, then melted chocolate, beating just until smooth. Add dry ingredients and mix just until blended.
Divide batter among prepared pans; smooth tops. Bake until cakes shrink away from sides of pans and tester inserted into center comes out clean, about 35 minutes. Transfer to racks and cool in pans 15 minutes. Turn out cakes onto racks and cool completely.
Frosting: Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Whisk in 1 cup powdered sugar, cocoa powder and half of sour cream. Whisk in 2 cups powdered sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.
Place 1 cake layer on platter. Tuck waxed paper strips under cake to protect platter. Spread 1/2 cup frosting evenly over cake. Top with second cake layer. Spread 1/2 cups frosting over. Top with remaining cake layer. Spread remaining frosting over sides and top of cake, swirling frosting decoratively. Remove waxed paper strips.
Molasses-Spice Cake
Molasses-Spice Cake
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon mace
1/2 teaspoon cinnamon
1/4 teaspoon pepper
Pinch of ground cloves
4 large eggs, room temperature
1/3 cup sour cream, room temperature
1/3 cup unsulfured molasses
3 tablespoons finely grated ginger
1 tablespoon finely grated lemon zest (1-2 lemons)
1 teaspoon vanilla
2 stick unsalted butter, room temperature
1 1/3 cups packed light-brown sugar
Cream Cheese frosting:
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
1/4 cup sour cream
1/2 cup powdered sugar
1/8 teaspoon salt
Brown Sugar Glaze
6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
Cake:
Preheat oven to 350 degrees. Butter a 8 inch round cake pan. Line bottom with parchment.
Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day).
Spread frosting over top of cake. Drizzle with glaze. Serve immediately.
Frosting:
Beat cream cheese and butter with a mixer until fluffy. Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.
Brown-Sugar Glaze:
6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla and salt and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately
Applesauce Snack Cake
Applesauce Snack Cake
3/4 cup dried apples, cut into 1/2-inch pieces
1 cup apple cider
1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cups unsweetened applesauce, room temperature
1 large egg, room temperature, lightly beater
1/2 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16 inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.
Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside for topping.
In food processor, process cooled dried apple mixture and applesauce until smooth, 20-30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and slat in large bowl to combine. Ad sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently, until just combined and evenly moistened.
Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean 35-40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.
3/4 cup dried apples, cut into 1/2-inch pieces
1 cup apple cider
1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cups unsweetened applesauce, room temperature
1 large egg, room temperature, lightly beater
1/2 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16 inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.
Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside for topping.
In food processor, process cooled dried apple mixture and applesauce until smooth, 20-30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and slat in large bowl to combine. Ad sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently, until just combined and evenly moistened.
Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean 35-40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.
Saturday, March 1, 2014
Lemon Bundt Cake
Lemon Bundt Cake
Cake:
grated zest plus 3 tablespoons juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs, plus 1 large yolk, at room temperature
18 tablespoons unsalted butter, at room temperature
2 cups sugar
Glaze:
2-3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar
Cake: adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup bundt pan with nonstick baking spray with flour. Mince lemon zest to fine paste (you should have 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10-15 minutes.
Whisk flour, baking powder, baking soda and salt in large bowl. Combine lemon juice mixture, vanilla and buttermilk in medium bowl. In small bow, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.
Glaze: While cake is baking whisk 2 tablespoons lemon juice, buttermilk, and powdered sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk. Cook cake in pan on wire rack set over baking sheet for 10 minutes. then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours.
Cake:
grated zest plus 3 tablespoons juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs, plus 1 large yolk, at room temperature
18 tablespoons unsalted butter, at room temperature
2 cups sugar
Glaze:
2-3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar
Cake: adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup bundt pan with nonstick baking spray with flour. Mince lemon zest to fine paste (you should have 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10-15 minutes.
Whisk flour, baking powder, baking soda and salt in large bowl. Combine lemon juice mixture, vanilla and buttermilk in medium bowl. In small bow, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.
Glaze: While cake is baking whisk 2 tablespoons lemon juice, buttermilk, and powdered sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk. Cook cake in pan on wire rack set over baking sheet for 10 minutes. then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours.
Butterscotch-Pecan Cake
Cake:
3 3/4 cups flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
22 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla
1 1/4 teaspoons rum
1 1/4 cups buttermilk, room temperature
Frosting:
12 ounces (3 sticks) unsalted butter, 1 stick left whole, 2 stick cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
Butterscotch sauce:
2/3 cup packed dark-brown sugar
6 tablespoons butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
Cake:
Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. beat in eggs 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running add remaining butter, a few pieces at a time and beat on low until incorporated. raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and powdered sugar on medium-high speed until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, at least 2 hours (or overnight), beating on low speed before using.
Butterscotch sauce:
Mix sugar, butte, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
Assembly: Trim tops of 2 cake layers and top and bottom of third(this will be the middle) to create flat exposed surfaces. brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce die down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours.
3 3/4 cups flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
22 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla
1 1/4 teaspoons rum
1 1/4 cups buttermilk, room temperature
Frosting:
12 ounces (3 sticks) unsalted butter, 1 stick left whole, 2 stick cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
Butterscotch sauce:
2/3 cup packed dark-brown sugar
6 tablespoons butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
Cake:
Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. beat in eggs 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running add remaining butter, a few pieces at a time and beat on low until incorporated. raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and powdered sugar on medium-high speed until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, at least 2 hours (or overnight), beating on low speed before using.
Butterscotch sauce:
Mix sugar, butte, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
Assembly: Trim tops of 2 cake layers and top and bottom of third(this will be the middle) to create flat exposed surfaces. brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce die down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours.
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