Despite just returning from our trip, I decided to go into baking mode tonight to knock out this week's recipe. I'm still so exited to be IN WITH CAKE, OUT WITH COOKIES, these days. I opted for pecans rather then peanuts because a) I had them and 2) I like them better. In hindsight, using peanuts would have made this cake rather like a snickers, which I do like, but oh well.
My cake turned out a little dry because I put my small batch in a mini-loaf pan and then cooked it at the same time as a cheesecake. To make a long story short I made it a bit too thick, and then I overcooked it. My nutty caramel turned out great though, and I bet it would be specTACular with a really fudgy cake.
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11 bites:
Pecans sound delicious with this (I like pecans better too, but the saltiness of the salted peanuts was stellar here). It looks wonderful, and sounds like a great thing to have after a trip.
You are right - I think the topping would be better on a fudgier cake. Or brownies. Not brownie cake. So many ideas.
I'm getting so many tips working my way through the TWD sites, thanks for sharing! Yours looks very good :)
I wasn't too crazy about using peanuts in the topping. Either that or I messed up my caramel sauce, but my family liked it, so I think it was just me. Yours looks great with the pecans!
Oh, I love the idea of adding pecans instead as they are my favorite. Yours looks delicious even if you weren't all that pleased.
I LOVE pecans, that looks so good, will definitely get the recipe!
I love pecans. I'm sure it was delicious.
pecans sounds great! thanks for making my pick!
It looks so great! I really enjoyed this one, caramel problems aside.
the pecans sound like a great substitute! it looks yummy! :)
Pecans would be great on this cake!!
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