Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
Ingredients
2 1/3 c. sugar
½ c. water, boiling
½ c. shortening, softened
1 1/3 tsp salt
3 eggs
2 1/3 c. sifted flour
2½ tsp baking powder
1 tsp vanilla extract
½ c. cream
6 tbsp butter
3 c. sifted powdered sugar
Directions
Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
Ingredients
1 c. butter, softened
2 c. chopped pecans, toasted
2 c. sugar
4 eggs
2 tsp vanilla extract
3 c. flour
2 tsp baking powder
½ tsp salt
1 c. milk
Frosting
8 oz. cream cheese, softened
1 c. butter, softened
2 lb. powdered sugar
2 tsp vanilla extract
2-3 tbsp milk
2/3 c. chopped pecans, toasted
Directions
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
Fold in pecans.
Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
Spread frosting between layers, inserting toothpicks to stabilize layers.
Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
