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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to

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

  • In a large bowl, cream together butter and sugar.

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

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

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

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

  • Beat egg whites until foamy and thick.

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

  • Pour batter into prepared pan.

  • Bake for 30-35 minutes.

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

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

  • Mix the the sweetened condensed milk with the heavy cream.

  • Place the cake inside a larger pan with sides.

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

  • 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.

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

  • 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.

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

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

  • 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.)

  • Drizzle top of cake with caramel sauce when serving.

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