Pumpkin-praline layer cake


¾ c. brown sugar
1/3 c. butter or margarine
¼ c. heavy cream
¾ c. chopped pecans
2 c. flour
2 t. baking powder
2 t. pumpkin pie spice
1 t. baking soda
1 t. salt
1 2/3 c. sugar
¾ c. vegetable oil
4 eggs
1 can (15 oz.) pumpkin
Whipping Cream Topping
Pumpkin pie spice (optional)

For praline topping: In small heavy saucepan, combine brown sugar, butter and cream. Cook over low heat until sugar dissolves, stirring occasionally. Pour into two 9-inch round cake pans. Sprinkle with pecan. Let cool 20 minutes.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt. In large bowl, beat sugar, oil and eggs. Add pumpkin and dry ingredients alternately to oil mixture, beating until just combined. Carefully spoon over. Place pans on baking sheets. Bake 350* F. 35 to 40 minutes or until tests done. Cool on racks 5 minutes. Invert on wire racks. Cool.

In large mixing bowl, beat 1 ¾ c. whipping cream to soft peak. Ad ¼ c. sifted confectioners’ sugar and ¼ t. vanilla. Beat to stiff peaks.

Assemble cake no more than 1 /2 hours before serving so whipped cream doesn’t break down.