Caramel Filled Butter Pecan Cake
CAKE:
1 cup shortening
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
CARAMEL FILLING:
3 cups sugar, divided
3/4 cup milk
1 egg, beaten
1 pinch salt
1/2 cup butter, cut up
BUTTERCREAM FROSTING:
1/3 cup butter, softened
3 cups sifted powdered sugar
2 tbl half and half (2 to 3)
1/2 teaspoon vanilla
GARNISH:
1 cup chopped pecans
pecan halves
Cream shortening; gradually add sugar, beating well at medium speed
of an electric mixer. Add eggs, one at a time, beating well after
each addition. Combine flour, baking powder, and salt; add to
creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix after each addition. Stir in flavorings. Grease
three 9-inch round cake pans, and line with wax paper; grease wax
paper. Pour batter into prepared pans; bake at 375�F for 22 to 25
minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely
on wire racks. Spread Caramel Filling between layers and on top of
cake. Spread Buttercream Frosting on sides of cake. Press chopped
pecans into frosting on sides of cake. Garnish top with pecan
halves. Yield: one 3 layer cake.
CARAMEL FILLING: Sprinkle 1/2 C sugar in a heavy saucepan; place
over medium heat. Cook, stirring constantly, until sugar melts and
syrup is light golden brown. Combine remaining 2 1/2 C sugar, milk,
egg, and salt in a bowl, stirring well; stir in butter. Stir butter
mixture into hot caramelized sugar. (The mixture will tend to lump,
becoming smooth with further cooking.) Cook over medium heat,
stirring frequently, until a candy thermometer registers 230�F (15
to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost
spreading consistency, and spread between layers and on top of cake.
Yield: about 2 1/2 C.
BUTTERCREAM FROSTING: Cream butter at medium speed of an electric
mixer; gradually add sugar alternately with half and half, beating
until light and fluffy. Stir in vanilla. Yield: about 1 1/2 C. |