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Caramel-Filled Butter Pecan Cake - Dkp

Caramel-Filled Butter Pecan Cake - Dkp is built on Sugar, Cake Flour, Milk, Sugar Divided, and Butter Or Margarine. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 3 cup
• 1 cup
• 3 cup
• 3/4 cup
• 1/2 cup
• 1/3 cup
• 3 cup

Method (preview)

1. 1

   Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.

2. 2

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

3. 3

   Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

4. 4

   Mix after each addition.

5. 5

   Stir in flavorings.

6. 6

   Pour batter into prepared pans; bake at 375 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.

7. 7

   Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

8. 8

   Spread Caramel Filling between layers and on top of cake.

9. 9

   Spread Buttercream Frosting on sides of cake.

10. 10

    Press chopped pecans into frosting on sides of cake.

11. 11

    Garnish top with pecan halves.

12. 12

    Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat.

13. 13

    Cook, stirring constantly, until sugar melts and syrup is light golden brown.

14. 14

    Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter.

15. 15

    Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.)

16. 16

    Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes).

17. 17

    Cool 5 minutes.

18. 18

    Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake.

19. 19

    Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy.

20. 20

    Stir in vanilla.