Caramel-Filled Butter Pecan Cake Recipe - Cooking Index
Caramel-Filled Butter Pecan Cake Recipe - Cooking Index
| Cake | ||
| 1 cup | 198g / 7oz | Shortening |
| 2 cups | 396g / 13oz | Sugar |
| 4 | Eggs | |
| 3 cups | 187g / 6.6oz | Cake flour - sifted |
| 2 1/2 teaspoons | 12ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 237ml | Milk |
| 1 teaspoon | 5ml | Almond extract |
| 1 teaspoon | 5ml | Vanilla extract |
| Caramel Filling | ||
| 3 cups | 594g / 20oz | Sugar - divided |
| 3/4 cup | 177ml | Milk |
| 1 | Egg - beaten | |
| 1 | Salt | |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - cut up |
| Buttercream Frosting | ||
| 1/3 cup | 65g / 2.3oz | Butter or margarine - softened |
| 3 cups | 594g / 20oz | Sifted powdered sugar |
| 2 tablespoons | 30ml | To 3 tbs half and half |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| Garnish | ||
| 1 cup | 146g / 5.1oz | Pecans - chopped |
| 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 cake pans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 375F 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 pecans -- chopped into frosting on sides of cake. Garnish top with pecan halves. Yield: one 3 layer cake.
CARAMEL FILLING:
Sprinkle 1/2 cup 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 cup 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 cup
Source:
"Cookiemania"
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