[ Recipes Main | Add Recipe | New | Popular | Top Rated | Random ]

[ Recipe Comments | Additional Details | Editor Review | Printer Friendly Page | Send to a Friend ]

Caramel Butter Pecan Cake 
Added on: 10-Feb-2010 Hits: 272
[Rate this Recipe]

Recipe Text:

1 c shortening
2 c sugar
4 eggs
2 1/2 c flour, plus 2 tbsp sifted
6 tbsp cornstarch
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk
1 tsp vanilla
1 tsp almond extract
1/4 c pecans, chopped
**Caramel Filling**
3 c sugar, divided
3/4 c milk
1 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

Preheat oven to 350°F. Grease & flour 3 - 9" round cake pans. Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans.
Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.
To assemble cake: Spread tops of layers with Caramel Filling, stack on cake plate. To make basket weave design on side of cake, spoon one- fourth to one third of the Butter cream frosting into pastry 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 cup sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups sugar, milk, egg, & salt in medium bowl, stir in butter. Add to caramelized sugar. …Con’td