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1
Cream shortening; gradually add in sugar, beating well at medium speed of an electric mixer.
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2
Add in Large eggs, one at a time, beating well after each addition.
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3
Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix.
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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 375 for 22 to 25 min or possibly till a wooden pick inserted in center comes out clean.
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8
Cold in pans 10 min; remove from pans, and let cold completely on wire racks.
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9
Spread Caramel Filling between layers and on top of cake.
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10
Spread Buttercream Frosting on sides of cake.
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11
Press minced pecans into frosting on sides of cake.
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12
Garnish top with pecan halves.
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13
CARAMEL FILLING:Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat.
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14
Cook, stirring constantly, till sugar melts and syrup is light golden.
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15
Combine remaining 2 1/2 C sugar, lowfat milk, egg, and salt in a bowl, stirring well; stir in butter.
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16
Stir butter mix into warm caramelized sugar.
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17
(The mix will tend to lump, becoming smooth with further cooking.)
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18
Cook over medium heat, stirring frequently, till a candy thermometer registers 230 (15 to 20 min).
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19
Cold 5 min.
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20
Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake.
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21
BUTTERCREAN FROSTING:Cream butter at medium speed of an electric mixer; gradually add in sugar alternately with half and half, beating till light and fluffy.
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22
Stir in vanilla.
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23
Di Note: A lotta work but a wonderful cake.
