1/2 c Vegetable shortening
1 3/4 c Sugar
4 Egg yolks
1 ts Vanilla
2 c Flour; all-purpose
4 ts Baking powder
1 ts Salt
1 1/2 c Pecan pieces
1 1/4 c Milk (divided use)
2 c Pecan halves
FROSTING
4 Egg whites
1 c Sugar
1/4 c Water
Preheat oven to 375 F. Spray 2 (9inch) cake pans with non-stick cooking
spray. Set aside.
Blend together shortening, sugar, egg yolks and vanilla, and set aside. In
another bowl, mix 1 1/2 cups flour, baking powder and salt, and set aside.
Use remaining 1/2 cup flour to mix with pecan pieces. Pour 1/3 of the milk
into the shortening mixture and mix untll incorporated, then add 1/2 of the
flour mixture and mix until incorporated. Continue alternating additions,
end ing with pecans. Divide cake batter into pans and bake for 30 to 35
minutes until cake just begins to brown and the center springs back when
you touch it.
Remove from oven and place upside down on paper towels or cake rack. Remove
cake pans, which should slide off cake easily after lO minutes; let cakes
cool completely. Frost the first layer and cover with 1/2 cup pecan halves.
Stack the second layer on top and frost the top and sides. Decorate the
sides with 2 or 3 rows of pecans (depending on size) standing on end,
pointing towards the top of the cake. Decorate the top with 2 or 3 rows of
pecans pointed towards the middle and ending with 4 pecans in the middle.
Makes l6 servings.
Frosting: Beat 4 egg whites until they peak; set aside. Place 1 cup sugar
and 1/4 cup water over medium heat, cover, and cook for 3 minutes. Remove
cover and continue cooking until syrup reaches the soft boil stage (238 F
to 240 F on a candy thermometer). Slowly pour the syrup into the egg whites
as you continuously beat for 3 to 4 minutes. Per serving: Calories 391; Fat
19g; Cholesterol 65 mg; Sodium 289 mg; Percent calories from fat 42% **
Dallas Morning News — Food section — 29 November 1995 **
From
Yields
8 Servings