FROSTING
Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, and butter.
Process until thoroughly mixed, about 20 seconds. With processor running, add vanilla and
1 teaspoon half-and-half through small feed tube. Process until mixed, about 10 seconds.
With processor running, if necessary, add remaining 1 teaspoon half-and-half a little at a
time until frosting is spreading consistency. Spread between cooled layers and on sides of
cake. Sprinkle pecans on top of cake, if desired. Store in refrigerator.
Yield:
16 servings.
Tip:
If desired, freeze individual cake layers in sealed storage containers until ready to use.
Thaw and frost.
Per Serving:
About 670 cal, 6 g pro, 107 g carb, 26 g total fat, 10 g sat fat, 80 mg chol,
400 mg sod.
FROSTING
6
1
⁄
cups powdered sugar
3
1 package (8 oz.) cream cheese,
cut into 8 pieces
1
⁄
cup butter or
3
margarine, softened
1
1
⁄
teaspoons vanilla
4
1–2 teaspoons half-and-half
or milk
1
⁄
cup pecan halves or pieces,
3
if desired
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