For those who can’t get enough nuts. Excellent on applesauce, pumpkin and carrot cakes.
Original recipe makes 3 cups
1 (8 ounce) package cream cheese
1/4 cup butter, softened
4 cups sifted confectioners’ sugar
1 cup chopped pecans
- In a large bowl, beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.
Calories: 264 kcal
Carbohydrates: 34.8 g
Cholesterol: 25 mg
Fat: 14 g
Fiber: 0.8 g
Protein: 1.9 g
Sodium: 66 mg