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Caramel-filled Butter Pecan Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes, Desserts, Di, Holidays 1 Cake

INGREDIENTS

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
3 c Sugar, divided
3/4 c Milk
1 Egg, beaten
Pinch of salt
1/2 c Butter or margarine
cut up
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
1 c Chopped pecans
Pecan halves

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12236
Calories From Fat: 4175
Total Fat: 472.7g
Cholesterol: 1485.7mg
Sodium: 3273.7mg
Potassium: 1910.6mg
Carbohydrates: 1961.9g
Fiber: 17.5g
Sugar: 1625.8g
Protein: 90.8g


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