CARAMEL-FILLED BUTTER PECAN CAKE

      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
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