Caramel Pecan Cream Cake
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| As you might guess, I love Southern Living recipes. Most all the recipes I have tried over the years have been keepers and this recipe does not disappoint! It is a mix between Italian Cream Cake meets Pecan Pie. I usually always make this for Christmas and other special occasions! It is fantastic!!! |
Caramel Cream Cake
1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake 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
1/2 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
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
Preparation
1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; See Pecan Pie Cake Batter below
Preparation
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.
4. Spoon batter into 3 greased and floured 9-inch cake pans.
5. 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.
Preparation for filling
1. 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.
Cream Cheese Frosting
3. Spread Pecan Pie Filling between layers.
Preparation for cream cheese frosting
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.Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.