Photo: David Holifield
Baking For Others: Alex’s Birthday CakePecan-Espresso Birthday Cake with Coffee Icing
12 ingredients
Serves 14
openrecipes
Estimated Nutrition (whole recipe, rough)
451
Calories
9g
Protein
34g
Fat
29g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups sugar
- 5 1/2 cups pecans halves
- 2 tablespoons instant espresso powder (I use Medaglia D’Oro)
- 14 large eggs, separated
- 1 3/4 teaspoon cream of tartar
- 16 ounces Tofutti cream cheese, at room temperature
- 8 ounces Earth Balance natural shortening, at room temperature
- 4 ounces Spectrum organic all-vegetable shortening, at room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup maple syrup
- about 1 1/2 tablespoons coffee extract, or to taste
- 1/4 cup chocolate-covered espresso beans, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes