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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.
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