Caramel Butter Pecan Cake

1 c shortening
2 c sugar
4 eggs
2 1/2 c flour, plus 2 Tbspn sifted
6 T cornstarch
2 1/2 t baking powder
1/2 t salt
1 c milk
1 t vanilla
1 t almond extract
1/4 c pecans, chopped
Caramel Filling
3 c sugar, divided
3/4 c milk
1 egg, beaten
1/2 c butter, softened
Buttercream Frosting
1/3 c butter, softened
3 c powdered sugar, sifted
2 T half & half
1/2 t vanilla

Preheat oven to 350 degrease. Grease & flour 3 9" round cake pans

Beat together shortening & sugar in large bowl until light & fluffy.
Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients.
Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans.

Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.

To Assemble Cake Spead tops of layers with Caramel Filling, stack on cake plate. To make basketweave design on side of cake, spoon one- fourth to one third of the
Buttercream Frosting into pastr bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip.

Replace ridged decorator tip with star tip & pipe any remaining frosting around top of cake. Sprinkle with pecans.
Place 1/2 cup sugar in large heavy saucepan. Cook ovr medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups suga, milk, egg, & salt in medium bowl, stir in butter.
Add to carmelized sugar. Cook over medium heat, stirring occasionally or until candy thermometer registers 230 degrees, about 15- 20 minutes, cool 5 minutes.
Stir with wooden spoon until well blnded & thickened.

Frosting: Beat butter in large bowl until creamy. Gradually add powdered sugar alternately with half & half, beating until light & fluffy.
Add additional 1 Tbsp of half & half if necessary for desired consistency.
Stir in vanilla.
Caramel Pecan Fudge Bars

2 c sugar
1 1/2 c all-purpose flour
2/3 c unsweetened cocoa
1/2 t salt
1 c Land O Lakes Butter, melted
3 eggs
2 t vanilla
pecan halves
Topping Ingredients
1/3 c caramel ice cream topping*
1/3 c pecans, Chopped
3 T hot fudge ice cream topping

Instructions: Heat oven to 350F. Combine sugar, flour, cocoa and salt in medium bowl.
Stir in butter, eggs and vanilla; mix well.

Spread batter into greased 13x9-inch baking pan. Arrange pecan halves evenly on batter (6 rows crosswise and 6 rows lengthwise). Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.

Place caramel topping in small microwave-safe bowl. Microwave on High until hot and bubbly (1 to 2 minutes).
Stir chopped pecans into caramel dip. Spread evenly over hot bars.

Place fudge topping in another small microwave-safe bowl. Microwave on High until hot (about 1 minute). Drizzle fudge topping over caramel- pecan mixture. Cool completely. Cut into bars.

*or caramel apple dip

Tip: Refrigerate bars about 1 hour for easier cutting. Serve at room temperature.

1999 National State Fair Butter Cookie Contest Winner