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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.Karen R. Jones, Claypool, Indiana Ingredients:
1/2 cup butter, softened |
1/4 cup shortening |
2 cups sugar, divided |
2 teaspoons vanilla extract |
3 cups cake flour |
5 teaspoons baking powder |
1/2 teaspoon salt |
1-1/3 cups whole milk |
6 egg whites |
1 cup chopped pecans |
filling: |
1/3 cup sugar |
3 tablespoons cornstarch |
2 cups whole milk |
3 egg yolks, beaten |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
frosting: |
1-3/4 cups sugar |
4 egg whites |
1/2 cup water |
1/2 teaspoon cream of tartar |
1 teaspoon vanilla extract |
Directions:
1. Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts.
3. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
7. Spread filling between cake layers. Frost cake. Store in the refrigerator. Yield: 16 servings.
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