Caramel-filled butter pecan cake - dkp

 
                   CARAMEL-FILLED BUTTER PECAN CAKE - DKP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Holidays                         Desserts
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1       c            Shortening
    2       c            Sugar
    4                    Eggs
    3       c            Sifted cake flour
    2 1/2   t            Baking powder
      1/2   t            Salt
    1       c            Milk
    1       t            Almond extract
    1       t            Vanilla extract
                         -----CARAMEL FILLING-----
    3       c            Sugar, divided
      3/4   c            Milk
    1                    Egg, beaten
                         Pinch of salt
      1/2   c            Butter or margarine,
                         -cut up
                         -----BUTTERCREAM FROSTING-----
      1/3   c            Butter or margarine,
                         -softened
    3       c            Sifted powdered sugar
    2       T            To 3 T half and half
      1/2   t            Vanilla extract
                         -----GARNISH-----
    1       c            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 cakepans, and line with wax paper;  grease
   wax paper.  Pour batter into prepared pans; bake at 375 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 (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.
   
   BUTTERCREAN 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.
   
   Di Note:  A lotta work but a wonderful cake.
   
   Di Pahl's personal recipes-1994
  
 
 
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