Holiday Best - Cake winner

Pumpkin Praline Layer Cake

Submitted by Carol Bierschwal of Cape Girardeau

1 cup brown sugar

1/2 cup butter

1/4 cup whipping cream

3/4 cup chopped pecans

1 teaspoon salt

1 cup oil

2 cups canned pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 2/3 cups sugar

4 eggs

1/4 teaspoon black walnut flavoring (optional)

In a saucepan, combine brown sugar, butter and whipping cream. Cook over low heat till the brown sugar dissolves, stirring occasionally. Pour mixture into two 9-by-11-by-2-inch round baking pans. Sprinnkle evenly with the pecans. Let the mixture cool slightly.

In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda and salt. Set it aside. In a large bowl, beat together the sugar, cooking oil and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating till the mixture is just combined. Stir in the black walnut flavoring.

Carefully spoon the batter over the pecan/brown sugar mixture in the baking pans. Place pans on a baking sheet. Bake in 350 degree oven for 35 to 45 minutes or till toothpicks inserted in center comes out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown sugar mixture that remains in the pans. Cool before assembling.

Whipped Cream Topping

In a clean mixing bowl, beat 1 3/4 cups whipping cream with an electric mixer till soft peaks form and add 1/4 teaspoon vanilla. Beat the topping till stiff peaks form (the tips stand straight).

To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice if you like.

Plan to assemble this cake no more than 1 1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled till it's served. Can use Cool Whip instead of whipped cream.

Makes 12 servings.