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Рецепт Caramel Filled Butter Pecan Cake
by Global Cookbook

Caramel Filled Butter Pecan Cake
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Ингредиенты

  • 1 c. Shortening
  • 2 c. Sugar
  • 4 x Large eggs
  • 3 c. Sifted cake flour
  • 2 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 c. Lowfat milk
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract
  • 3 c. Sugar, divided
  • 3/4 c. Lowfat milk
  • 1 x Egg, beaten Healthy pinch of salt
  • 1/2 c. Butter or possibly margarine, cut up
  • 1/3 c. Butter or possibly margarine, softened
  • 3 c. Sifted powdered sugar
  • 2 Tbsp. To 3 Tablespoons half and half
  • 1/2 tsp Vanilla extract
  • 1 c. Minced pecans Pecan halves

Инструкции

  1. Cream shortening; gradually add in sugar, beating well at medium speed of an electric mixer. Add in Large eggs, one at a time, beating well after each addition.
  2. Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Mix after each addition. Stir in flavorings.
  3. 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 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans 10 min; remove from pans, and let cold completely on wire racks. Spread Caramel Filling between layers and on top of cake. Spread Buttercream Frosting on sides of cake. Press minced pecans into frosting on sides of cake. Garnish top with pecan halves.
  4. Yield: one 3 layer cake.
  5. CARAMEL FILLING:Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, till sugar melts and syrup is light golden.
  6. Combine remaining 2 1/2 C sugar, lowfat milk, egg, and salt in a bowl, stirring well; stir in butter. Stir butter mix into warm caramelized sugar. (The mix will tend to lump, becoming smooth with further cooking.)
  7. Cook over medium heat, stirring frequently, till a candy thermometer registers 230 (15 to 20 min). Cold 5 min. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake.
  8. Yield: about 2 1/2 C.
  9. BUTTERCREAN FROSTING:Cream butter at medium speed of an electric mixer; gradually add in sugar alternately with half and half, beating till light and fluffy. Stir in vanilla.
  10. Yield: about 1 1/2 C.
  11. Di Note: A lotta work but a wonderful cake.