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Add a photoRaciónes: 12
Ingredientes
- 1 c. shortening
- 2 c. sugar
- 4 large eggs
- 3 c. sifted cake flour
- 2 1/2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 c. lowfat milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Caramel Filling
- Buttercream frosting
- 1 c. minced pecans
- 3 c. sugar, divided
- 3/4 c. lowfat milk
- 1 egg, beaten
- Healthy pinch of salt
- 1/2 c. butter (cut up)
- 1/3 c. butter, softened
- 3 c. sifted powdered sugar
- 2-3 T half & half
- 1/2 teaspoon vanilla
Direcciones
- Cream shortening. Gradually add in sugar, beating well at medium speed of an electric mixer. Add in large eggs, one at a time, beating well after each egg. Put together flour, baking pwdr and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Mix after each addition. Stir in flavoring.Grease three 9 inch round cake pans and line with wax paper; grease wax paper. Pour batter into pans. Bake at 375 degrees for 22-25 min or possibly till wooden pick inserted in center comes out clean. Cool in pan 10 min; remove from pans, let cool completely on wire racks. Spread Caramel Filling between layers and on top of cake. Spread Buttercream frosting on sides of cake. Press minced pecans into frosting on sides of cake. Garnish with pecan halves.
- Sprinkle 1/2 cup sugar in heavy saucepan; place over medium heat. Cook, stirring constantly, till sugar melts and syrup is golden.Put together remaining 2 1/2 cups sugar, lowfat milk, egg and salt in a bowl, stirring well; stir in butter. Stir butter mix in caramelized sugar. (The mix will lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, till a candy thermometer registers 230 degrees (15-20 min). Cool 5 min. Beat with a wooden spoon to almost spreading consistency and spread between layers and on top of cake.
- Cream butter at medium speed of an electric mixer; gradually add in sugar alternately with half & half, beating till light and fluffy. Stir in vanilla.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 12 servings | |
| Calories 889 | |
| Calories from Fat 317 | 36% |
| Total Fat 36.12g | 45% |
| Saturated Fat 13.34g | 53% |
| Trans Fat 5.71g | |
| Cholesterol 121mg | 40% |
| Sodium 495mg | 21% |
| Potassium 145mg | 4% |
| Total Carbs 137.7g | 37% |
| Dietary Fiber 1.0g | 3% |
| Sugars 110.16g | 73% |
| Protein 7.14g | 11% |
