Caramel-filled Butter Pecan Cake – Dkp

-CARAMEL FILLING-
3 c Sugar, divided Pinch of salt
3/4 c Milk 1/2 c Butter or margarine,
1 Egg, beaten -cut up

-BUTTERCREAM FROSTING-
1/3 c Butter or margarine, 2 tb To 3 T half and half
-softened 1/2 ts Vanilla extract
3 c Sifted powdered sugar

GARNISH
1 c Chopped pecans Pecan halves

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.