4 Layer Pumpkin Cake with Caramel Sauce
(I start with my basic white and added spice and pumpkin, tweeking the milk and oil amounts as needed. You may need more or less of the flour to get a cake consistancy. A friend uses a boxed yellow mix and adds the eggs, spice, pumpkin, oil, and milk)
Cake
2 cups white sugar
3 (and a bit if needed) cups flour
3 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/3 cup oil
4 eggs
2 tsp vanilla extract
1 cup cooked pureed pumpkin (canned or fresh)
1/2 cup milk
Icing
1 pkg (8oz) cream cheese (room temperature)
1 cup cooked pureed pumpkin (canned or fresh)
1/2 tsp pumpkin pie spice
1 cup icing sugar
3 cups thawed cool whip
Reserve 2 tbsp of completed icing
Topping
1 1/2 cup brown sugar
6 tbsp butter
1 1/2 cup heavy cream (I use 10%)
1 tsp vanilla
Pre-heat oven to 350. Grease and flour tow 9 inch round baking pans.
Cake: Prepare dry ingredients for cake, and add wet. Beat on low speed for 2 minutes, beat on medium speed for 4 minutes, and well blended. The longer you beat the fluffier the cake.
Pour evenly into prepared cake pans.
Bake 28 - 30 minutes or until wooden toothpick inserted in centres comes out clean. Cool pans 10 mins. Remove from pans to wire racks. Cool completely.
Icing: Beat cream cheese, pumpkin puree, and pie spice together, add icing sugar. Mix really well. (If making this the day before stop here and put in fridge) Stir in Whipped topping.
Caramel sauce: In small saucepan, melt butter over low heat. Add brown sugar and stir until melted. Add heavy cream and vanilla. Raise heat to medium, constantly stirring until low boil occurs. (If making the day ahead, put in another dish and refridgerate)
To put the cake together. Use a serated blade and cut in half length-wise.
You will now have 4 layers.
Place first layer on serving plate and add 1/3 icing in centre of cake. Spread to edges, but not around the edges.
Repeat this with remaining layers.
For top layer, put 2 tbsp in a 'blob' on the top.
When you get the cake to the table, pour some of the caramel (warm) over the very top so that it dribbles down the sides.
When serving you can add more caramel to individual plates.
Oh and the caramel sauce is totally yummy on ice-cream!!!
Just typing that out has added 5 pounds!!!
I do not have the nutritional information, as I believe in this case, ignorance is bliss.
Please let me know how it worked for you!!!
I will post a picture when the cake is completed.