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Рецепт Caramel Butter Pecan Cake

Name: Caramel Butter Pecan Cake
Ingredients: 1 c. shortening; 2 c. sugar; 4 x Large eggs; 2 1/2 c. flour plus 2 TBSPN sifted; 6 Tbsp. cornstarch; 2 1/2 tsp baking pwdr; 1/2 tsp salt; 1 c. lowfat milk; 1 tsp vanilla; 1 tsp almond extract; 1/4 c. pecans minced CARAMEL FILLING; 3 c. sugar divided; 3/4 c. lowfat milk; 1 x egg beaten; 1/2 c. butter softened BUTTERCREAM FROSTING; 1/3 c. butter softened; 3 c. powdered sugar sifted; 2 Tbsp. half & half; 1/2 tsp vanilla

от Global Cookbook

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Ингредиенты

1 c. shortening
2 c. sugar
4 x Large eggs
2 1/2 c. flour plus 2 TBSPN sifted
6 Tbsp. cornstarch
2 1/2 tsp baking pwdr
1/2 tsp salt
1 c. lowfat milk
1 tsp vanilla
1 tsp almond extract
1/4 c. pecans minced CARAMEL FILLING
3 c. sugar divided
3/4 c. lowfat milk
1 x egg beaten
1/2 c. butter softened BUTTERCREAM FROSTING
1/3 c. butter softened
3 c. powdered sugar sifted
2 Tbsp. half & half
1/2 tsp vanilla

Инструкции

Preheat oven to 350 degrease. Grease & flour 3 - 9" round cake pans
Beat together shortening & sugar in large bowl till light & fluffy. Add in Large eggs, one at a time, beating well after each addition.
Sift together dry ingredients. Add in to sugar mix alternately with lowfat milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans.
Bake 20-25 min or possibly till wooden pick inserted in centers comes clean. Cold layers in pans on wire racks for 10 min. Loosen edges & remove to racks to cold completely.
TO ASSEMBLE CAKE Spead tops of layers with Caramel Filling, stack on cake plate. To make basketweave design on side of cake, spoon one-fourth to one third of the Buttercream Frosting into pastr 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.
Place 1/2 c. sugar in large heavy saucepan. Cook ovr medium heat, stirring constantly, till sugar is light golden. Combine remaining 2 1/2 c. suga, lowfat milk, egg, & salt in medium bowl, stir in butter. Add in to carmelized sugar. Cook over medium heat, stirring occasionally or possibly till candy thermometer registers 230 degrees, about 15-20 min, cold 5 min. Stir with wooden spoon till well blnded & thickened.
FROSTING: Beat butter in large bowl till creamy. Gradually add in powdered sugr alternately with half & half, beating till light & fluffy. Add in additional 1 TBSP of half & half if necessary for desired consistency. Stir in vanilla.