My father inspired this recipe. I recreated it in 1999. It was prepared for more than 300 Women Chefs at the Annual Women Chef & Restaurateurs Conference (WCR) held in Santa Monica California in 2001.
This recipe will be in my first cookbook, scheduled to be released in 2005.
For the Cake, preheat the oven to 350 degrees. Grease and flour 2 9x2-inch round cake pans.
Beat all ingredients in the list up to, and including, the eggs (1 1/2 cups milk and 2 teaspoons vanilla). Beat on low until ingredients have all become moist. Then, beat on high speed, scraping down all ingredients so that they can be incorporated. Beating time should be about 7-8 minutes. Pour into prepared pans.
Bake until toothpick inserted in center comes out clean, between 30-35 minutes.
Cool for about 10-15 minutes and remove cake from pans.
Make caramel frosting while cake is cooling. Using a 2-quart saucepan, melt the butter on medium-low heat, and stir in brown sugar. Heat until it boils, stirring continuously, with a wooden spoon. Then, add the remaining milk and vanilla, and stir until it boils. Remove from heat, and add the pecans. Cool.
When caramel mixture is still slightly warm add the powdered sugar. Beat in sugar until caramel is very smooth.
Be prepared to frost your cake right away. This particular frosting tends to harden fast. If it becomes too hard, add a few teaspoons of milk.
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