Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Tunnel of Penuche Cake

kept bymlehet
recipe bySerious Eats

Note: The butterscotch sauce for topping in this recipe is optional; if you'd prefer, use dulce de leche, a confectioners' sugar glaze, or serve it with ice cream on the side.


1 3/4 sticks (7 ounces) unsalted butter, softened
1 cup (about 7 1/2 ounces) light brown sugar, packed
3/4 cup (about 5 1/2 ounces) cup granulated sugar
6 eggs
1 teaspoon vanilla extract
2 cups (about 9 ounces) confectioners' sugar, sifted
2 1/4 cups (about 11 ounces) all purpose flour, sifted
1/8 teaspoon salt
2 cups (about 16 ounces) chopped pecans
3/4 cup (about 6 ounces) butterscotch sauce, at room temperature (I used Mrs. Richardson's brand)
chocolate shavings or pieces, to garnish (optional)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook