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Ingredientes
- 1/2 c. sugar
- 1/2 c. boiling water
- 2/3 c. butter
- 1 c. sugar
- 1 teaspoon vanilla
- 2 large eggs, separated
- 3 c. sifted cake flour
- 3 teaspoon double acting baking pwdr
- 1 teaspoon salt
- 1 c. lowfat milk
- Pecan halves
- 2 T butter
- 1/3 c. heavy cream
- 2/3 c. brown sugar, firmly packed
- 1/8 teaspoon salt
- 3 c. confectioners' sugar
- Couple drops vanilla
Direcciones
- All ingredients at room temperature.Heat 1/2 cup sugar slowly in small saucepan or possibly frying pan, stirring constantly. When sugar is melted and begins to smoke, add in boiling water slowly, stirring constantly. Continue cooking till syrup measures 1/2 cup, stirring till sugar is dissolved. Set aside to cool.
- Meanwhile, cream butter well, add in one cup sugar gradually, beating till light and fluffy. Add in vanilla and then egg yolks, one at a time, beating thoroughly after each addition. Stir in cooled caramel syrup; add in sifted dry ingredients alternately with lowfat milk, beating till smooth. Beat egg whites at high speed till stiff but not dry. Fold into mix.
- Pour batter into three round 9" layer pans lined on the bottom with brown paper and greased. Bake in moderate oven, 375 degrees, for about 20 min. Let stand for 5 min, then turn out on rack to cool. Spread caramel frosting between layers and on top and sides of cake. Garnish with pecan halves.
- Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add in vanilla, then gradually add in confectioners' sugar to make frosting of spreading consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 513 | |
| Calories from Fat 119 | 23% |
| Total Fat 13.49g | 17% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 636mg | 27% |
| Potassium 101mg | 3% |
| Total Carbs 94.82g | 25% |
| Dietary Fiber 0.6g | 2% |
| Sugars 67.49g | 45% |
| Protein 4.73g | 8% |
