Recipe: Caramel Filled Pecan Cake with Buttercream Frosting (three layers)

Hi Ann,

I'm not sure if this is similar to the recipe you're looking for, but it has three layers and looks yummy!

Caramel-Filled Butter Pecan Cake
Source: Southern Living, December 1988
Yield: 3 layer cake

1 cup shortening
2 cups sugar
4 eggs
3 cups cake flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp almond extract
1 tsp vanilla extract

CARAMEL FILLING
3 cups sugar, divided
3/4 cup milk
1 egg, beaten
pinch salt
1/2 cup butter or margarine, cut up

BUTTERCREAM FROSTING
1/3 cup butter or margarine, softened
3 cups powdered sugar, sifted
2 tbsp to 3 tbsp. half & half
1/2 tsp vanilla extract

TOPPING
1 cup pecans; chopped
pecan halves

Note - Measure after sifting/chopping.

CAKE:
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 3 (9-inch) round cake pans, line with wax paper; grease wax paper. Pour batter into prepared pans. Bake at 375F for 22 to 25 minutes or until tester comes out clean. Cool in pans 10 minutes; remove from pans and 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.

CARAMEL FILLING:
Sprinkle 1/2 cup sugar in heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 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 230F (15 to 20 minutes). Cool 5 mins. Beat with wooden spoon to almost spreading consistency, and spread between layers and on top of cake. Yield: about 2 1/2 cups

BUTTERCREAM FROSTING:
Cream butter at med. speed of an electric mixer; gradually add sugar alternately with half & half, beating until light and fluffy. Stir in vanilla. Yield: about 1 1/2 cups

Happy Baking,

Betsy
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