Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes
1 1/2 cups granulated sugar
3/4 cup boiling water
2 1/2 cups flour
1 1/2 cups pecans — toasted, and
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup butter
2 large eggs — separated
1 cup milk
1 teaspoon vanilla
Place 1/2 cup plus 2 tablespoons of the sugar in a medium saucepan and let it melt over medium heat. Cook it until it is dark, being very careful not to let it burn. Add boiling water, stirring. Take care, as this will spatter. Stir until caramel is melted. Set aside to cool.
Preheat the oven to 350 degrees. Grease and lightly flour two 9 inch round layer pans.
Toss 1/2 cup of the flour with the pecans. Se aside. Sift the remaining dry ingredients together.
Cream the remaining sugar and butter until light and fluffy. Beat egg yolks. Mix this well with the butter mixture. Add dry ingredients, alternating with the milk, beginning and ending with the dry. Fold in the dredged pecans and whatever flour may remain that you have tossed them in. Beat egg whites and salt until stiff, but not dry, and fold in. Fold in vanilla and pour into prepared pans. Bake until golden and cake tester comes out clean, about 25 minutes. Allow to cool slightly and remove from pans. Brush crumbs of layers.
Place one cake layer on a plate and pour half the icing onto it. Work quickly, allowing it to flow over the sides naturally. Use a spatula dipped in water to smooth the top. Place the second layer on and hold in place with toothpicks. Pour the remaining icing on top, allowing it to spill over the sides naturally. Remove toothpicks before serving.
Place the sugars, cream, and butter in a heavy saucepan and cook over low heat until butter is melted. Increase heat to medium and boil, stirring, until mixture reaches the soft ball stage (239 degrees on a candy thermometer). Cool for 10 or 15 minutes, then stir in the vanilla. Beat at high speed with an electric hand mixer until it is almost spreading consistency. Quickly stir in pecans. If it thickens too much, thin with a little cream.
Yield: “2 -9 inch cake pans”
Per Serving (excluding unknown items): 409 Calories; 22g Fat (48.2% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 259mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
NOTES: Lee Bailey’s Long Weekend Cook Book (Carol)