| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Rocky Mountain | Cakes | 1 | Servings |
INGREDIENTS
| 1 | c | Heavy Cream |
| 2 | c | Sugar |
| 1 | tb | Butter |
| 24 | Whole Pecan Halves |
INSTRUCTIONS
Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees F.) Cool slightly, then beat until it just begins to thicken. Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted. Decorate with the pecan halves. From The Food Fare Section Rocky Mountain News September 3, 1986
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”