Caramel-Pecan Torte

Caramel Cake -- (recipe follows)
Caramel Frosting -- (recipe follows)
1 teaspoon milk (1 to 2 teaspoons)
Chopped pecans or chocolate-covered pecan halves

Caramel Cake

2 1/4 cups all-purpose flour
1 3/4 cups packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans

Caramel Frosting

1/2 stick (4 tbls) margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Bake Caramel Cake as directed below. Cut cake horizontally into 3 layers.
Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting.
Stir milk into reserved frosting until of drizzling consistency; drizzle
over cake. Garnish with chopped pecans.

Caramel Cake: Heat oven to 350 F. Grease and flour 12-cup bundt cake pan.
Beat all ingredients except pecans in large bowl on low speed 30 secs,
scraping bowl constantly. Beat on high speed 3 mins, scraping bowl
frequently. Stir in pecans. Pour batter into pan. Bake 35 to 40 mins or
until toothpick inserted in center comes out clean. Cool 20 mins; invert
onto wire rack. Cool completely.

Caramel Frosting: Heat margarine over medium heat in 2-quart saucepan
until melted. Stir in brown sugar. Heat to boiling, stirring constantly.
Reduce heat to low. Boil and stir 2 mins. Stir in milk. Heat to boiling;
remove from heat. Cool to lukewarm. Gradually stir in powdered sugar.
Place saucepan of frosting in bowl of cold water. Beat until smooth and
of spreading consistency. If frosting becomes too stiff, stir in
additional milk, 1 teaspoon at a time.

Yield: 18 servings.Per Serving: 349 Cals; 12g Fat (29.5% cals from fat);
3g Protein; 60g Carb; 1g Dietary Fiber; 23mg Chol 198mg Sod Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 3 Other Carbs

Jenn in Middle Missouri

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