Caramel-filled Butter Pecan Cake

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 tb To 3 T half and half
1/2 ts 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