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Grandma's Thanksgiving Cake




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 2-1/2 cups cake flour
  
• 2 tsp. baking soda
  
• 2 tsp. baking powder
  
• 2 tsp. cinnamon
  
• 1 tsp. salt
  
• 2 cups crushed vanilla wafers
  
• 1 cup chopped pecans
  
• 3/4 cup butter, softened
  
• 2 cups sugar
  
• 1 cup vegetable oil
  
• 4 eggs
  
• one 15-oz. can pumpkin puree
  
• cream-cheese frosting (see recipe below)
  
• 1/4 cup caramel sundae topping
  
• 1 cup pecan halves, toasted
  






Instructions



1. Heat oven to 350 degrees, with the racks in middle of
   oven. Use solid vegetable shortening to grease three 8
   x 1-1/2-inch round cake pans. Dust with flour, tapping
   out the excess, and set aside.
   
   
2. In a small mixer bowl, stir together the cake flour,
   soda, baking powder, cinnamon and salt. Set aside.
   Using a large bowl and an electric mixer, beat the
   vanilla-wafer crumbs, chopped pecans and
   one-and-a-half sticks of butter, softened. Use medium
   speed, scraping bowl often, until the mixture is
   crumbly. Divide evenly among prepared cake pans and
   press evenly on bottoms of the pans.
   
   
3. In the same large mixer bowl, beat the sugar, oil,
   eggs and canned pumpkin on medium speed for one
   minute, scraping the bowl constantly. Gradually beat
   in the flour mixture and beat on medium speed for two
   minutes, scraping the bowl occasionally. Pour over the
   pressed-in pecan mixture in pans and spread the batter
   evenly.
   
   
4. Bake for 30 to 35 minutes in the center of a
   350-degree oven, using two racks if necessary to
   spread the pans out and allow for even heat
   distribution. A cake tester stuck in the center of
   each layer should come out clean. Cool for 10 minute,
   then remove from the pans to a wire rack to completely
   cool the cake layers.
   
   
5. Top each cake layer with 1/3 cup of the frosting,
   placing layers on a serving plate with pecan sides
   down. Frost the side of the cake, if desired. Drizzle
   caramel sundae topping around the edge of the cake and
   let it dribble over the edge. Arrange pecan halves
   around the edge of the cake. Store, covered, in the
   refrigerator.
   
   






Final Comments


Yield: three-layer cake


Cream-Cheese Frosting

2/3 cup butter, softened
3 oz. cream cheese, softened
3 cups powdered sugar
2 tsp. vanilla

Beat softened butter and cream cheese with an electric
mixer on low speed. When smooth, beat in the powdered
sugar and vanilla. Beat at low speed until smooth and
spreadable.