My Recipe Collection

Caramel Butter Pecan Cake

Caramel Butter Pecan Cake

1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups flour -- plus 2 TBSPN sifted
6 Tablespoons cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1/4 cup pecans -- chopped

CARAMEL FILLING
3 cups sugar -- divided
3/4 cup milk
1 egg -- beaten
1/2 cup butter -- softened

BUTTERCREAM FROSTING
1/3 cup butter -- softened
3 cups powdered sugar -- sifted
2 Tablespoons half & half
1/2 teaspoon vanilla

Preheat oven to 350 degrease. Grease & flour 3 - 9" round cake pans.

Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour into prepared pans.

Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.

FILLING: Place 1/2 cup sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups sugar, milk, egg, & salt in medium bowl, stir in butter. Add to carmelized sugar. Cook over medium heat, stirring occasionally or until candy thermometer registers 230 degrees, about 15-20 minutes, cool 5 minutes. Stir with wooden spoon until well blended & thickened.

FROSTING: Beat butter in large bowl until creamy. Gradually add powdered sugar alternately with half & half, beating until light & fluffy. Add additional 1 TBSP of half & half if necessary for desired consistency. Stir in vanilla.

TO ASSEMBLE CAKE:
Spread tops of layers with Caramel Filling, stack on cake plate. To make basket weave design on side of cake, spoon one-fourth to one third of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of
cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip.

Replace ridged decorator tip with star tip & pipe any remaining frosting
around top of cake. Sprinkle with pecans.

Per Serving (excluding unknown items): 10602 Calories; 419g Fat (35.0%
calories from fat); 82g Protein; 1671g Carbohydrate; 12g Dietary Fiber;
1532mg Cholesterol; 4430mg Sodium. Exchanges: 19 Grain(Starch) ; 4 Lean
Meat; 1 1/2 Non-Fat Milk; 79 1/2 Fat; 91 1/2 Other Carbohydrates.

Source:
"Country Cooking In Illinois 1993"

posted by Kate @ 10:22 PM