Prep Time
30 Mins
Cook Time
30 Mins
Yield
12 servings

How to Make It

Step 1

Preheat oven to

Step 2

Grease and flour one 9-inch cake pans. Set aside.

Step 3

In a large bowl, cream together butter and sugar.

Step 4

Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.

Step 5

In a separate bowl combine flour, baking powder and salt.

Step 6

Gradually add dry ingredients into wet ingredients, alternating with the DairyPure Milk.

Step 7

Mix until batter is fluffy but be careful not to over mix.

Step 8

Beat egg whites until foamy and thick.

Step 9

Very gently fold egg whites into batter, add pecans and mix until just incorporated.

Step 10

Pour batter into prepared pan.

Step 11

Bake for 30-35 minutes.

Step 12

Remove from oven and let cake cool in pans until pans are warm to the touch.

Step 13

Carefully remove cake from pan and place on a cooling rack to finish cooling.

Step 14

Mix the the sweetened condensed milk with the heavy cream.

Step 15

Place the cake inside a larger pan with sides.

Step 16

Pour the mixture over the cake, and allow the liquid to be absorbed, about 10 minutes.

Step 17

Meanwhile, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Step 18

Slice cake horizontally, into two equal halves, frost the middle, top, and sides.

Step 19

In a heavy-bottomed saucepan, combine sugar and water (for caramel) over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.

Step 20

Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Step 21

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.

Step 22

Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. (Caramel will keep in fridge for up to two weeks. Reheat before serving.)

Step 23

Drizzle top of cake with caramel sauce when serving.

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