------------------------------------CAKE------------------------------------ 1 c Shortening 2 c Sugar 4 Eggs 3 c Sifted cake flour 2 1/2 t Baking powder 1/2 t Salt 1 c Milk 1 t Almond extract 1 t Vanilla extract ------------------------------CARAMEL FILLING------------------------------ 3 c Sugar, divided 3/4 c Milk 1 Egg, beaten Pinch of salt 1/2 c Butter or margarine, -cut up ----------------------------BUTTERCREAM FROSTING---------------------------- 1/3 c Butter or margarine, -softened 3 c Sifted powdered sugar 2 T To 3 T half and half 1/2 t Vanilla extract ----------------------------------GARNISH---------------------------------- 1 c Chopped pecans Pecan halves 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 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. Spread Caramel Filling between layers and on top of cake. Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake. Garnish top with pecan halves. Yield: one 3 layer cake. CARAMEL FILLING: Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake. Yield: about 2 1/2 C. BUTTERCREAN FROSTING: Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy. Stir in vanilla. Yield: about 1 1/2 C. Di Note: A lotta work but a wonderful cake. Di Pahl's personal recipes-1994
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