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1
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
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2
Add eggs, one at a time, beating well after each addition.
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3
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
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4
Mix after each addition.
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5
Stir in flavorings.
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6
Grease three 9-inch round cakepans, and line with wax paper; grease wax paper.
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7
Pour batter into prepared pans; bake at 375F (190C).
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8
for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
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9
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
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10
To make the caramel filling:
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11
Sprinkle 1/2 cup of sugar into a large and heavy saucepan.
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12
Place over medium heat and cook, stirring constantly, until sugar melts and syrup turns light brown.
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13
Combine remaining sugar, milk, egg, and salt.
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14
Stir in butter.
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15
Stir mixture into carmelized sugar.
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16
Mixture will lump up at first but will smooth out as it cooks.
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17
Cook over medium heat, stirring constantly, until mixture reaches 230 degrees.
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18
About 15 to 20 minutes.
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19
Cool 5 minutes then beat until mixture reaches spreading consistency.
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20
Spread over top and between cake layers.
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21
Do not frost sides.
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22
Frosting:
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23
Cream butter at medium speed.
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24
Gradually add sugar alternately with half-and-half.
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25
Beat until light and fluffy.
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26
Stir in vanilla.
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27
Frost sides of cake.
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28
Spread Buttercream Frosting on sides of cake.
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29
Press chopped pecans into frosting on sides of cake.
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30
Garnish top with pecan halves.
