Caramel Pecan Layer Cake
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 2 teaspoons Calumet Baking Powder
- 3/4 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1/3 cup butter or other shortening
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg unbeaten
Directions
- Preparations. Have the shortening at room temperature. Line bottoms of two round 8-inch layer pans with paper; grease. Start oven for moderate heat (375 degree F.). Sift flour once before measuring.
- (Mix by hand or at low speed of electric mixer.) Stir shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Then beat 2 minutes. Add egg and beat 1 minute longer. (Count only actual beating time. Or count beating strokes. All about 150 full strokes per minute. Scrape bowl and spoon often.)
- Baking. Turn batter into pans. Bake in moderate oven (375 degree F.) 25 minutes, or until done. Cool. Spread Quick Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves, if desired.