Caramel-Pecan Torte
CDKitchen https://www.cdkitchen.com
Serves/Makes: 18 | Ready In: 2-5 hrs
Ingredients:
1 teaspoon milk (1 to 2 teaspoons)
chopped pecans or chocolate-covered pecan halves
***Caramel Cake***
2 1/4 cups all-purpose flour
1 3/4 cup packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped pecans
***Caramel Frosting***
4 tablespoons margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Directions:
Caramel Cake: Heat oven to 350 degrees F. Grease and flour 12-cup bundt cake pan.
Beat all ingredients except pecans in large bowl on low speed 30 secs, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently. Stir in pecans. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; invert onto wire rack. Cool completely.
Caramel Frosting: Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
Cut cooled cake horizontally into 3 layers. Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting. Stir milk into reserved frosting until of drizzling consistency; drizzle over cake. Garnish with chopped pecans.
Recipe Location: https://www.cdkitchen.com/recipes/recs/178/Caramel-Pecan-Torte85178.shtml
Recipe ID: 56030
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