If you attended to Poteau Chamber of Commerce Banquet you had the opportunity to try some great cuisine catered by Eli French.
The desserts were exceptional and one such dessert was a deliciously decadent caramel pecan and cream cake dessert.
Well, Durene Sampson was gracious enough to share the recipe. She actually gave OKW the recipe a few years ago, at another banquet in which Eli was catering.
Here is that recipe
1 stick butter
1/2 cup Crisco 1 cup water
Place in glass bowl and microwave till melted about 3 minutes.
In large separate bowl:
2 1/4 cup Flour
2 cup Sugar
Pour butter mixture over flour and sugar. Stir well.
1 t baking soda 1/2 t salt
1 t vanilla
1/2 cup buttermilk 2 eggs
1/2 cup chopped pecans
Mix well pour into Pam sprayed 9x13 cake pan. Bake at 350 for 25 to 30 minutes till toothpick comes out slightly moist.
Using chop sticks poke holes all over hot cake. Pour 1 jar of Hershey's Caramel Sauce over top filling holes, saving 1/8 cup for top of frosting. Sprinkle with 1/2 cup chopped pecans over caramel.
1 box powdered sugar 1 t butter flavoring
3 to 4 T milk
1 stick butter, softened
Beat till creamy.
Frost top of cake while warm.
Drizzle with rest of Caramel.