Caramel Butter Pecan Cake

Well, this cake came out delicious.  The reasons for baking it initially was to try out a basket weave pattern with the icing around the sides, but I was so tired (and the baby was crying) I just wanted to be done.  I just slapped on the icing as best as I could and threw the nuts on the top.  Needless to say I love this recipe, the cake was sooo soft and delicious. I will be making this cake again next week, when my husband's family come for a visit-hopefully with the basket weave finish!  Recipe is as follows

Caramel-Butter Pecan Cake

From The Complete Step-by-Step Cooking Class Cookbook

Ingredients for Cake Batter:

1 cup shortening (I use butter)

2 cups granulated sugar

4 eggs

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

1 teaspon almond extract

Caramel Filling

Buttercream Frosting

1/4 cup Pecans

1. Preheat oven to 350 F (180 C).  Grease and flour three 9-inch (22.5 cm) round cake pans.

2. Beat together shortening and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.

3. Add eggs, 1 at a time, beating well after each addition.

4. Sift together dry ingredients.  Add to sugar mixture alternately with milk, beating well after each addition.  Blend in vanilla and almond extract.  Pour evenly into prepared pans.

5. Bake 20 to 25 minutes or until wooden pick inserted in centers come out clean.  Cool layers in pans or wire racks 10 minutes.  Loosen edge of cake with knife or flexible spatula.  Using oven mitts or hot pads, place wire cooling rack on top of cake in pan.  Turn cake and pan over so wire rack is on bottom.  Gently shake cake to release from pan.  Remove pan.  Repeat iwth remaining cake layers.  Invert layers to cool top side up.  Cool completely.

6.  Gently brush loose crumbs off tops and sides of cake layers with pastry brush or hands.  Prepare Caramel Filling.  To assemple, spread tops of layers with filling; stack on cake plate.

7.  Prepare Buttercream Frosting.  Apply frosting to sides of cake.  Use ridged decorator tip with star tip and pipe any remaining frosting aroudn top of cake.  Sprinkle top of cake with pecans.

Caramel Filling

3 cups granulated sugar, divided

3/4 cup milk

1 egg, beaten

Dash of salt

1/2 cup butter, softened

1. Place 1/2 cup granulated sugar in large heavy saucepan.  Cook over medium heat, sitrring constantly, until sugar is light golden brown.

2.  Combine remaining 2 1/2 cups granulated sugar, milk, egg, and salt in medium bowl; stir in butter.  Add to caramelized sugar.

3.  Cook over medium heat, stirring occassionally, until candy thermometer registers 230F/130C (15 to 20 minutes).  (I should add I have no thermometer so I just cooked it for about fifteen or so minutes).  Cool 5 minutes.  Stir with wooden spoon until well blended and thickened.

Buttercream Frosting

1/3 cup butter, softened

3 cups sifted powdered sugar

2 tablespoons of half and half (I used milk)

1/2  teaspoon of vanilla

1.  Beat butter in large bowl with electric mixer at medium speed until creamy.

2. Gradually add powdered sugar alternately with half and half (or milk), beating until light and fluffy.  Add addition 1 tablespoon of half and half (or milk) if neccessary for desired consistency.  Stir in vanilla.