Average Rating: 0TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 20 servings.Ingredients
- 1/2 cup pecan halves
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup butter, softened
- 4 large eggs, room temperature
- 1/4 cup maple syrup
- 2 tablespoons 2% milk
- 1-2/3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
FROSTING: - 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 cup Biscoff creamy cookie spread
- 1/4 cup 2% milk
Instructions
- 1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
- 2. Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well.
- 3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
- 4. In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 363 calories, 21g fat (10g saturated fat), 74mg cholesterol, 259mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.