Tuesday, January 13, 2009

While i wait...

to finish this detox, i will give the recipe for one of my favorite cakes. I have made it twice and i liked it better every single bite i took. So, in honor of being on the LAST day of my nine day fruit/veggies/br.rice and oatmeal ONLY detox.... i will share this recipe. A slice of this cake with a warm cup of coffee on a cold winter day is just about perfect.





Pumpkin- Pecan Cake

CRUST:
2cup crushed vanilla wafers (about 50)
1cup chopped pecans
3/4 cup butter or margarine, softened
CAKE:
1 package (18 1/4oz) spice cake mix
1 can (15oz) solid packed pumpkin
1/4 cup butter or margarine softened
4 eggs
Filling/ topping
2/3 cup butter, softened
1 package (3oz) of cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 min. Press into 3 greases and floured 9in round baking pans.
In another bowl, beat cake mix, pumpkin, butter and eggs for 3 min. Spread over crust in each pan. Bake at 350 degrees for 30 mins or until toothpick placed in the center comes out clean. ( i baked mine one at a time for 20 mins, but i have a hot oven) Cool for ten min before removing from pans and cooling on a rack completely
For the filling, combine butter and cream cheese in a smal bowl. Add the sugar, vanilla: beat on med until light and fluffy, about 3 mins. Spread inbetween layers (crumb side down) and than the sides of the cake. Top cake with remaining frosting. Pour carmel over the top. i added whole pecans for decoration.
Store in the fridge.



Enjoy! While i eat my carrots and drink my water, i will imagine it is cake and coffee...

1 comment:

Mrs. B. said...

Oh. My. Lordy. That cake looks like heaven. I'm writing down the recipe...I can't have it now...I'm on my own health-quest...but yum!