Monday, November 16, 2009

Caramel Cream Cake

Another treat from the fabulous cookbook I borrowed from my mom...Southern Living (Christmas Edition).
Alma and made this cake together one night last week.
There are quite a few don't make it if you're rushed.
I only cooled to filling for 30 minutes, on a cookie sheet..on my back porch table (it was a freezing cold night).
The payoff it delicious!
It's dense and moist and very rich.
I also omitted the pecans in the batter and only spread a couple on the top for garnish (I'm not a fan of nuts in desserts).
Do what you will...


1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

Pecan Pie Batter

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans, toasted

1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.

Pecan Pie Filling

  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours. (I only did 30 minutes)

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

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