Majestic Pecan Cake
TOTAL TIME: Prep: 1-1/2 hours Bake: 20 min. + cooling
YIELD: 16 servings.
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
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1/2 cup butter, softened
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1/4 cup shortening
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2 cups sugar, divided
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2 teaspoons vanilla extract
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3 cups cake flour
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5 teaspoons baking powder
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1/2 teaspoon salt
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1-1/3 cups 2% milk
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6 large egg whites, room temperature
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1 cup chopped pecans
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FILLING:
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1/3 cup sugar
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3 tablespoons cornstarch
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2 cups whole milk
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3 large egg yolks, beaten
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1 tablespoon butter
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1-1/2 teaspoons vanilla extract
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FROSTING:
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1-3/4 cups sugar
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4 large egg whites
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1/2 cup water
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1/2 teaspoon cream of tartar
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1 teaspoon vanilla extract
Directions
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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, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
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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.
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3.
Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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.
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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.
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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.
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7.
Spread filling between cake layers. Frost cake. Store in the refrigerator.
Nutrition Facts
1 piece: 486 calories, 17g fat (7g saturated fat), 60mg cholesterol, 301mg sodium, 76g carbohydrate (54g sugars, 1g fiber), 7g protein.
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