I have a recipe I want to share. Actually I am pretty proud of this recipe even though it is not an original. It is an AMAZING cake.
I found the recipe on the Betty Crocker website and I have made it two times now. Everytime I get rave reviews… thus me sharing it here on my blog.
It is called Praline Pumpkin Cake.
Ingredients: 1 stick of butter, 1/4 cup of whipping cream, 1 cup of brown sugar, 3/4 cup of pecans, 1 box of Betty Crocker yellow cake mix, 1 can of pumpkin, 1/2 cup of water, 1/3 cup of vegetable oil, 4 eggs, 1 1/2 tsp of pumpkin pie spice, 1 tube of Betty Crocker cream cheese icing. (Optional: carmel and crushed pecans)
Directions: Preheat oven to 325 degrees. On low heat, mix together the stick of butter, whipping cream and brown sugar just until the all the butter is melted. Pour into 2 round UNGREASED cake pans. Then sprinkle with chopped pecans. In a large bowl, beat together the cake mix, pumpkin, water, oil, eggs and 1 tsp of the pumpkin pie spice for 2 mins. SPOON batter over the pecan mixture in the pans. (It is important to spoon rather than pour or it will push the pecan mixture to the edges.) Bake for 41-47 mins. Cool for 5 mins in the pan, then flip onto cooling racks and let finish cooling for an hour. After that, mix 1/2 tsp of pumpkin pie spice with the icing. Place 1 layer (praline side up) on your plate. Cover the top with 1/2 of icing. Place 2nd layer (praline side up) ontop of the 1st layer and covering the top with the icing. Then, for presentation sake, drizzling the top with carmel and sprinkling crushed pecans makes for a picture perfect cake!!!
[Sidenote: if you are not planning to eat this right away, you should put it in the refridgerator as opposed to a hot kitchen– the icing WILL melt and your cake WILL slide!!]