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Caramel-filled Butter Pecan Cake - Dkp

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARAMEL-FILLED BUTTER PECAN CAKE - DKP
 Categories: Holidays, Di, Desserts, Cakes
      Yield: 1 Cake
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Shortening
      2 c  Sugar
      4    Eggs
      3 c  Sifted cake flour
  2 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      1 ts Almond extract
      1 ts Vanilla extract

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

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

MMMMM--------------------------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.
  
  Di Pahl's personal recipes-1994
 
MMMMM

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