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Orange Pecan Frosting

Yield: Enough for 2 - 8" Layers
1/4 cup butter 2 tablespoons orange juice
2 cups confectioners' sugar 1-1/2 teaspoons grated orange rind
1 egg yolk, beaten 1/2 cup chopped Pecans

Cream butter. Gradually add 1 cup of the sugar while beating constantly. Add remaining sugar alternately with egg yolk which has been beaten and blended with orange juice and rind. Spread on cooled cake. Sprinkle Pecans on top of cake.

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Copyright © 1998 Navarro Pecan Company, Inc.