Caramel-Filled Butter Pecan Cake

Directions

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix after each addition.

Stir in flavorings.

Grease three 9-inch round cakepans, and line with wax paper; grease wax paper.

Pour batter into prepared pans; bake at 375℉ (190℃). for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

To make the caramel filling:

Sprinkle ½ cup of sugar into a large and heavy saucepan.

Place over medium heat and cook, stirring constantly, until sugar melts and syrup turns light brown.

Combine remaining sugar, milk, egg, and salt. Stir in butter.

Stir mixture into carmelized sugar. Mixture will lump up at first but will smooth out as it cooks.

Cook over medium heat, stirring constantly, until mixture reaches 230 degrees. About 15 to 20 minutes.

Cool 5 minutes then beat until mixture reaches spreading consistency.

Spread over top and between cake layers. Do not frost sides.

Frosting:

Cream butter at medium speed.

Gradually add sugar alternately with half-and-half.

Beat until light and fluffy. Stir in vanilla. Frost sides of cake.

Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake.

Garnish top with pecan halves.