Friday, November 26, 2010
Luscious Four Layer Pumpkin Cake
1 ¾ c. cake flour
½ c. milk
1 t. pumpkin pie spice
1 c. canned pumpkin
2 t. vanilla
1 ½ c. sugar
2 T. powdered sugar
¾ t. salt
16 T. (two sticks) unsalted butter, cut into 16 pieces, softened but still cool
Set oven to 350º; grease and flour two 9” round cake pans. Beat eggs, milk, pumpkin and vanilla in a small bowl with a fork. Combine flour, sugar, baking plwder and salt in the mixing bowl. Beat at low speed to blend, about 30 seconds. With the mixer on low, add butter 1 piece at a time. Mix until the butter begin to clump together, the size of peas and after all butter is added, mix another 40 seconds. Add half the egg mix until incorporated and then mix at medium high speed for a minute. Add rest of egg mix and mix for another 30 sec. Scrape the sides of bowl and beat another few seconds. It will look a bit curdled.
Divide between the two pans and and bake 20-30 minutes until toothpick comes out clean. Cool in pans on rack for 10 minutes and then remove from pans and cool completely.
Cut each cake layer horizontally with serrated knife.
1 8 oz. softened cream cheese
1 c. powdered sugar
remainder of pumpkin from 15 oz. can
½ t. pumpkin pie spice
1 8 oz. cool whip, thawed
¼ c. caramel ice cream topping
¼ c. chopped toasted pecans
Beat cream cheese until creamy, add sugar remaining can of pumpkin and spice. Mix well, and gently stir in cool whip.
Spread cream cheese mix between layers. Drizzle top with caramel and pecans. Serve with the toppings on the side.