1/2 c Vegetable shortening
1 3/4 c Sugar
4 Egg yolks
1 ts Vanilla
2 c Flour; all-purpose
4 ts Baking powder
1 ts Salt
1 1/2 c Pecan pieces
1 1/4 c Milk (divided use)
2 c Pecan halves
FROSTING
4 Egg whites
1 c Sugar
1/4 c Water
Preheat oven to 375 F. Spray 2 (9inch) cake pans with non-stick
cooking spray. Set aside.
Blend together shortening, sugar, egg yolks and vanilla, and set
aside. In another bowl, mix 1 1/2 cups flour, baking powder and salt,
and set aside.
Use remaining 1/2 cup flour to mix with pecan pieces. Pour 1/3 of the
milk into the shortening mixture and mix untll incorporated, then add
1/2 of the flour mixture and mix until incorporated. Continue
alternating additions, end ing with pecans. Divide cake batter into
pans and bake for 30 to 35 minutes until cake just begins to brown
and the center springs back when you touch it.
Remove from oven and place upside down on paper towels or cake rack.
Remove cake pans, which should slide off cake easily after lO
minutes; let cakes cool completely. Frost the first layer and cover
with 1/2 cup pecan halves. Stack the second layer on top and frost
the top and sides. Decorate the sides with 2 or 3 rows of pecans
(depending on size) standing on end, pointing towards the top of the
cake. Decorate the top with 2 or 3 rows of pecans pointed towards the
middle and ending with 4 pecans in the middle.
Makes l6 servings.
Frosting: Beat 4 egg whites until they peak; set aside. Place 1 cup
sugar and 1/4 cup water over medium heat, cover, and cook for 3
minutes. Remove cover and continue cooking until syrup reaches the
soft boil stage (238 F to 240 F on a candy thermometer). Slowly pour
the syrup into the egg whites as you continuously beat for 3 to 4
minutes. Per serving: Calories 391; Fat 19g; Cholesterol 65 mg;
Sodium 289 mg; Percent calories from fat 42% ** Dallas Morning News
— Food section — 29 November
1995 **
Yields
8 Servings