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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.
16 servings.
If desired, freeze individual cake layers in sealed storage containers until ready to use.
Thaw and frost.
About 670 cal, 6 g pro, 107 g carb, 26 g total fat, 10 g sat fat, 80 mg chol,
400 mg sod.
FROSTING
673 cups powdered sugar
1 package (8 oz.) cream cheese,
cut into 8 pieces
V3 cup butter or
margarine, softened
1_ teaspoons vanilla
1_ teaspoons half-and-half
or milk
73 cup pecan halves or pieces,
if desired
G_
CE
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