I seem to be on a magic cake crusade. Everyday I wonder, what else can I turn into a magic cake? It might be on the border of obsessiveness. YIKES…is magic cake therapy in my future? If you’re new to this phenomena the magic cake is a dessert with a custard base and a cakey top. I’ve made a few variations before and they’ve all been welcomed into various happy stomachs. There’s the original, the chocolate Guinness version and recently the pumpkin which went ultra-bonkers on Pinterest!Since we’re hurtling at warp speed into the holidays, I thought I’d stay on the fall theme. I love pecan pie at Thanksgiving and it’s even better if it has chocolate and bourbon mixed in to it (personal favorite). To come up with this recipe, I took the typical ingredients for a pecan pie and squeezed them into the original magic cake from White On Rice Couple. It turned out sooooo good which made me a little teary eyed with happiness. After all, who needs an epic recipe fail when you’re using pecans which cost the same as a months rent? This magic cake really tastes like pecan pie but is a lot less sweet.
Magic cake is super easy to make, trust me. Try to stay positive especially when you add the egg whites and the whole thing looks like brown cottage cheese. It will right itself ending up with the crusty top and squishy bottom, and you’ll be twerking all around the kitchen in glee! Any ideas for the next magic cake?
- ½ cup butter
- ¾ cup light corn syrup
- 1¼ cups milk
- 4 eggs, separated
- 1¼ cups packed brown sugar
- 1 tbsp water
- 1 cup flour
- 1 tsp vanilla extract
- Pinch of salt
- 1½ cups chopped pecans, divided
- Grease an 8 x 8 pan with butter and sprinkle the bottom of the pan with 1 /2 cup of chopped pecans. Preheat the oven to 325 degrees F.
- Melt the butter.
- Combine the milk and corn syrup in a bowl. Heat in the microwave or on the stove until lukewarm. Stir to dissolve the corn syrup.
- Beat the egg whites until stiff peaks form.
- In another bowl add the egg yolks to the brown sugar and whisk until light in color, about two minutes.
- Add the water and melted butter to the brown sugar mixture and whisk again. Add the flour and mix until smooth.
- Whisk the milk and vanilla extract mixture into the batter mixing until smooth.
- Add the egg whites gradually, slowly using your whisk to combine them into the batter. If some egg whites are still visible that's okay.
- Pour into the prepared pan and sprinkle the rest of the pecans over the surface of the cake.
- Place in the oven for about 50 minutes.
- Let cool before cutting into squares and drizzling with caramel sauce (optional)
More recipes for you