Post by Debbie on Jun 25, 2012 14:38:09 GMT -5
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans
In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved.
Pour into two well-greased 9-in. round baking pans.
Sprinkle with pecans; cool.
For cake, in a large bowl, beat the eggs, sugar and oil.
Add pumpkin and vanilla.
Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
Carefully spoon batter over brown sugar mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small bowl, beat cream until it begins to thicken.
Add confectioners' sugar and vanilla; beat until stiff peaks form.
Place one cake layer praline side up on a serving plate.
Spread with two-thirds of the whipped cream mixture over cake.
Top with second cake layer and remaining whipped cream.
Sprinkle with additional pecans if desired.
Store in the refrigerator.
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans
In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved.
Pour into two well-greased 9-in. round baking pans.
Sprinkle with pecans; cool.
For cake, in a large bowl, beat the eggs, sugar and oil.
Add pumpkin and vanilla.
Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
Carefully spoon batter over brown sugar mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small bowl, beat cream until it begins to thicken.
Add confectioners' sugar and vanilla; beat until stiff peaks form.
Place one cake layer praline side up on a serving plate.
Spread with two-thirds of the whipped cream mixture over cake.
Top with second cake layer and remaining whipped cream.
Sprinkle with additional pecans if desired.
Store in the refrigerator.