PAN COATING:
3/4 cup packed brown sugar
1/3 cup butter (no substitutes)
3 Tbsp whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups cooked or canned pumpkin
1/4 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
TOPPING:
1-3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 tsp vanilla extract
Additional chopped pecans
In heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased, 9-inch round baking pans. Sprinkle with pecans; cool.
In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350 degrees 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. Place one cake layer, praline side up, on a serving plate.
In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second cake layer (praline side up) and remaining whipped cream. Sprinkle with additional pecans if desired.
Store in the refrigerator. Yield 12-14 servings. Note: Cake pans may over-flow in oven while baking and create a smoldering, burnt sugar mess unless you're smart enough to use a pan or oven liner under cake pans. I know, it happened to me.
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