Majestic Pecan Cake
Ingredients
12 cup butter softened
14 cup shortening
2 cups sugar divided
2 teaspoons vanilla extract
3 cups cake flour
5 teaspoons baking powder
12 teaspoon salt
113 cups 2 milk
6 large egg whites room temperature
1 cup chopped pecans
filling
13 cup sugar
3 tablespoons cornstarch
2 cups whole milk
3 large egg yolks beaten
1 tablespoon butter
112 teaspoons vanilla extract
frosting
134 cups sugar
4 large egg whites
12 cup water
12 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
Grease and flour three 9in. round baking pans set aside. In a large bowl cream the butter shortening and 134 cups sugar until light and fluffy 57 minutes. Beat in vanilla. Combine the flour baking powder and salt add to the creamed mixture alternately with milk beating well after each addition.
Transfer to prepared pans. Bake at 350 for 1822 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.
For filling in a small heavy saucepan combine sugar and cornstarch gradually stir in milk until smooth. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat to low cook and stir 2 minutes longer.
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.
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 810
minutes. Pour into a large bowl add vanilla. Beat on high until stiff peaks form about 7 minutes.
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.
