Lemon Poppy Seed Cake

1 cup butter or margarine, softened
2 cups sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup sour cream
2 tablespoons poppy seed
1 tablespoon pure lemon extract
1 teaspoon pure vanilla extract

Lemon Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons water
1/2 teaspoon pure lemon extract
Fresh fruit or berries, optional


1. Preheat oven to 325°F. Cream butter in a large
mixer bowl. Gradually beat in sugar, 1 tablespoon
at a time. Beat until light and fluffy, about 7 minutes.
Add eggs, one at a time, beating after each addition.
In another bowl, combine flour and baking soda; stir
half of mixture into butter mixture. Stir in sour cream,
then remaining flour mixture. Stir in poppy seed and
extracts. Spoon into a greased 10-inch bundt pan.

2. Bake 60-65 minutes or until toothpick inserted in
center comes out clean. Cool 15 minutes; turn pan out
on wire rack and cool completely.

3. Mix Lemon Glaze ingredients in a small bowl until
smooth. Add 1 to 3 additional teaspoons water to glaze
until of desired consistency. Spoon over top of cake,
allowing some to run down sides. Slice and serve with
fresh fruit or berries, if desired.

Persimmon Streusel Cake

2 large Hachiya or Fuyu persimmons (about 1 pound)

1-1/4 cups sugar

3/4 teaspoon pumpkin pie spice or apple pie spice

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/3 cup butter, softened

1 egg

1 teaspoon vanilla

1/4 cup milk

1/4 cup all-purpose flour

Whipped cream (optional)

Chopped persimmon (optional)

Fresh mint leaves (optional)

2 tablespoons butter Directions 1. If using Hachiya persimmons, cut in half and scoop out pulp, discarding skin and seeds. Mash with fork until smooth (you should have about 1 to 1-1/4 cups of puree). For Fuyu persimmons, rinse skin, then discard stem ends and seeds. Slice into 1/2-inch-thick slices (you should have about 2 cups). 2. Combine the prepared persimmon, 1/4 cup of the sugar, and 1/4 teaspoon of the pumpkin pie spice. Set aside. Grease bottom and about 1/2 inch up sides of an 8x8x2-inch baking pan; set aside. In a small bowl combine the 1-1/2 cups flour and the baking powder; set aside. 3. In a large mixing bowl beat the 1/3 cup butter with an electric mixer on medium speed for 30 seconds. Add 2/3 cup of the remaining sugar. Beat until well combined. Add egg and vanilla. Beat well. Add flour mixture and milk alternately to beaten egg mixture, beating on low speed after each addition just until smooth. 4. Spread about three-fourths of the batter into the prepared pan. Gently spoon the persimmon mixture evenly over the batter. Using a spoon, drop remaining batter into small mounds on top of the filling, forming a diagonal pattern, if desired. 5. Combine the 1/4 cup flour, the remaining sugar, and the remaining pumpkin pie spice. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. 6. Bake in a 350 degree F for 40 to 45 minutes or until golden and a wooden toothpick inserted in center comes out clean. Let stand 10 minutes. Cut into squares to serve. Serve warm with dollops of whipped cream and chopped persimmon, if desired. Garnish with fresh mint leaves, if desired. Makes 9 servings.

Pumpkin-Praline Layer Cake

Ingredients

1 cup packed brown sugar

1/2 cup butter or margarine

1/4 cup whipping cream

3/4 cup chopped pecans

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

1-2/3 cups granulated sugar

1 cup cooking oil

4 eggs

2 cups canned pumpkin

1/4 teaspoon black walnut flavoring (optional)

Whipped Cream Topping (see recipe below) Directions 1. In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly. 2. In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside. 3. In a large mixing bowl, beat together the granu- lated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut flavoring, if you like. 4. Carefully spoon the batter over the pecan/ brown- sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling. 5. Meanwhile, prepare the Whipped Cream Topping. 6. To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like. Makes 12 servings. Whipped Cream Topping: In a clean mixing bowl, beat 1-3/4 cups whipping cream with an electric mixer until soft peaks form (tips curl). Add 1/4 cup sifted powdered sugar and 1/4 teaspoon vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight). 8. Note: Plan to assemble this cake no more than 1-1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled until it's served.

Maple Glazed Poundcake

		For the Cake:
1		cup unsalted butter (2 sticks), softened
3		cups cake flour (not self-rising), plus more for pan
3		cups granulated sugar
6		large eggs, room temperature
1		cup heavy cream, room temperature
1		teaspoon pure vanilla extract
1/2		teaspoon lemon extract
1/4		teaspoon almond extract
		For the Glaze:
2		tablespoons unsalted butter
1/4		cup pure maple syrup
1		cup confectioners' sugar 1. Butter and flour a 10-cup bundt pan; set aside. 2. Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts. 3. Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300° for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely. 4. Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

Sweet Potato Cheesecake

Cheesecake
1	cup all-purpose flour
1/2	cup butter or margarine, softened
1/4	cup granulated sugar
1/2	teaspoon ground cinnamon
1	egg yolk
3	medium sweet potatoes, cooked and mashed (about 2 cups)
1	tablespoon butter or margarine, melted
1	teaspoon ground cinnamon
1	teaspoon ground nutmeg
1	teaspoon vanilla
3	packages (8 ounces each) cream cheese, softened
1	cup granulated sugar
4	eggs
Crumb Topping
1/2	cup all-purpose flour
1/2	cup packed light brown sugar
6	tablespoons butter or margarine, softened
1	teaspoon ground cinnamon
1	cup chopped pecans 1. Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. 2. Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan. 3. In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan. 4. Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set. 5. Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside. 6. Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Gingersnap Pumpkin Mousse Cake

Ingredients

1-1/2 cups finely crushed gingersnaps

1 cup finely chopped toasted pecans

1/3 cup margarine or butter, melted

1/2 cup sugar

1 envelope unflavored gelatin

1/2 cup light cream or half-and-half

3 beaten egg yolks

1/4 cup water

1 15-ounce can pumpkin

2 teaspoons pumpkin pie spice

1/2 of an 8-ounce container frozen whipped dessert topping, thawed

1/2 cup pecan halves, toasted

1/4 cup caramel ice cream topping Directions 1. Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1-1/2 inches up sides of an 8-inch springform pan. (Or, press into a 9-inch pie plate.) Bake in a 350 degree F oven 10 to 12 minutes or until edge is golden. Cool. 2. In a saucepan mix sugar and gelatin. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes. 3. Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping. Makes 8 servings. Make-Ahead Tip: Prepare as directed. Cover and chill for up to 24 hours.

Chocolate Cake Squares with Eggnog Sauce

Ingredients:

• 1-1/2 teaspoons baking soda
• 1 cup buttermilk or sour milk*
• 3/4 cup powdered cocoa
• 3/4 cup boiling water
• 1/4 cup (1/2 stick) butter or margarine,
  
• softened
• 1/4 cup shortening
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-3/4 cups all-purpose flour
• Powdered sugar
• EGGNOG SAUCE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour
13x9x2-inch baking pan.

2. Stir baking soda into buttermilk in medium
bowl; set aside. Stir together cocoa and water
until smooth; set aside.

3. Beat butter, shortening and sugar in large
bowl until creamy. Add eggs, vanilla and salt;
beat well. Add buttermilk mixture alternately
with flour to butter mixture, beating until
blended. Add cocoa mixture; blend thoroughly.
Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick
inserted in center comes out clean. Cool
completely. Sprinkle powdered sugar over top.
Serve with EGGNOG SAUCE. 12 to 15 servings.


EGGNOG SAUCE
1 tablespoon cornstarch
2 tablespoons cold water
1-1/3 cups milk
1/4 cup sugar
3 egg yolks, beaten
1/4 teaspoon brandy extract
1/4 teaspoon vanilla extract
Several dashes ground nutmeg

1. Stir cornstarch and water in saucepan until
smooth. Add milk, sugar and egg yolks. Beat
with whisk until well blended.

2. Cook over medium heat, stirring constantly,
until thickened. Remove from heat. Stir in
extracts. Cool completely. Sprinkle nutmeg over
top. About 1-3/4 cups sauce.

* To sour milk: Use 1 tablespoon white vinegar
plus milk to equal 1 cup.

Chunky Apple Spice Cake with Vanilla Butter Sauce

1 cup all-purpose flour
1 tablespoon ground pumpkin pie spice
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 apples (Granny Smith or Gala), peeled
and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce, recipe follows


1. Preheat oven to 350°F. Mix flour, pumpkin
pie spice, allspice and salt in small bowl; set
aside.

2. Beat butter and sugar in large bowl with
mixer on medium speed 5 minutes or until
light and fluffy. Beat in eggs and vanilla on
low speed just until blended. Gradually beat
in flour mixture, beating well after each
addition. Stir in apples, walnuts and raisins.
Spread evenly in greased 9-inch round cake pan.

3. Bake 35 to 40 minutes or until toothpick
inserted in center comes out clean. Cool in pan
10 minutes. Invert cake onto serving plate. Serve
warm with Vanilla Butter Sauce.

Vanilla Butter Sauce: Bring 1 cup firmly packed
brown sugar, 1/2 cup (1 stick) butter and 1/2 cup
heavy cream to boil in 2-quart saucepan on
medium heat. Reduce heat and simmer 10 minutes
or until slightly thickened. Remove from heat. Stir
in 2 tablespoons pure vanilla extract.

Serve warm. Makes about 1 1/2 cups.

Glazed Chocolate Sour Cream Cake

1 pkg. (2-layer size) devil's food cake mix

1 cup plus 2 Tbsp. sour cream, divided

3 Tbsp. instant coffee, divided

1 Tbsp. hot water

1 container (7 oz.) (Baker's) real milk dipping chocolate

2 Tbsp. butter or margarine, melted

1 cup thawed whipped topping

1 cup each halved strawberries and raspberries

GREASE and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper. Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water. Stir in 2 Tbsp. of the instant coffee. Spread batter into prepared pans. Bake as directed on package. Cool 10 min.; remove from pans. Immediately remove wax paper. Cool completely on wire racks.

DISSOLVE remaining 1 Tbsp. instant coffee in water. Melt dipping chocolate as directed on container. Stir in butter, dissolved instant coffee and remaining 2 Tbsp. sour cream; mix until well blended. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.

PLACE 1 cake layer on serving plate. Spread with whipped topping mixture. Top with second cake layer. Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides. Pile berries on top of cake. Refrigerate 30 min. or until chocolate glaze is set. Store leftover cake in refrigerator.

Glazed Mango Pound Cake

Ingredients

1-1/2 cups butter

6 eggs

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 cups granulated sugar

1-1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/2 cup finely chopped, peeled mango

1-1/2 cups sifted powdered sugar

3 to 4 teaspoons mango nectar or orange juice

2 mangoes, peeled and sliced Directions 1. Allow butter and eggs to stand at room temperature for 30 minutes. Preheat oven to 325 degree F. Grease and flour a 10-inch fluted tube pan; set aside. Stir together flour and baking powder. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar to butter, about 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or until very light and fluffy. Add vanilla and almond extract. 2. Add eggs, one at a time, beating 1 minute after each, scraping bowl often. Gradually add flour mixture, beating on low to medium speed just until combined. Fold in the finely chopped mango. Pour into the prepared fluted tube pan. 3. Bake in a 325 degree F oven for 60 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool on rack for 10 minutes; remove from pan. Cool thoroughly on wire rack. 4. For glaze, in a small mixing bowl stir together powdered sugar and enough of the mango nectar or orange juice to make of drizzling consistency. Spoon glaze over cooled cake, allowing it to drizzle down sides. Serve cake with mango slices. Makes 16 servings.

Pumpkin Spice Roll

3/4 cup plus 2 Tbsp. powdered sugar, divided

3/4 cup flour

1-1/2 tsp. pumpkin pie spice

1 tsp. baking powder

1/4 tsp. salt

3 eggs

1 cup granulated sugar

3/4 cup canned pumpkin

1 cup chopped walnuts

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

1-1/2 cups whipped topping like cool whip, thawed

PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.

MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.

BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.

BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Glazed Gingerbread Cake

Ingredients

3 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

1 cup shortening

1/2 cup packed brown sugar

2 eggs

1 cup mild-flavored molasses

1 cup water

1 cup sifted powdered sugar

1/4 teaspoon vanilla

Lemon juice

Crystallized ginger strips (optional) Directions 1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside. 2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside. 3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan. 4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely. 5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

Apricot Hazelnut Cake Roll

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon apple pie spice

15-1/4-ounce can unpeeled apricot halves (in syrup)

2 tablespoons granulated sugar

3 eggs

1/2 cup granulated sugar

3/4 cup finely chopped hazelnuts or pecans

2 3-ounce packages cream cheese, softened

1/4 cup butter (no substitutes), softened

1/2 teaspoon vanilla

1 cup sifted powdered sugar

Fresh apricot quarters (optional) Directions 1. Preheat oven to 375 degree F. Grease and flour a 15x10x1-inch baking pan. Set aside. Stir together the flour, baking powder, salt, and apple pie spice; set aside. 2. Drain apricots, reserving 1/3 cup of the syrup. Finely chop the apricots. Reserve 1/2 cup of the chopped apricots for the filling. Combine remaining chopped apricots, reserved apricot syrup, and the 2 tablespoons granulated sugar in a small sauepan. Bring apricot mixture to boiling; reduce heat. Cook and stir over low heat about 4 minutes or until thickened, stirring and mashing with a spoon. Remove from heat; cool to room temperature. 3. Beat eggs in a medium mixing bowl with an electric mixer on high speed for 5 minutes. Gradually beat in the 1/2 cup granulated sugar and apricot mixture. Gently fold flour mixture into egg mixture. Spread batter in prepared pan. Sprinkle with nuts. 4. Bake in preheated oven for 10 to 12 minutes or until wooden toothpick inserted near center comes out clean. Turn cake out onto a towel sprinkled with powdered sugar. Starting at a short side, roll up cake and towel together; cool. 5. Combine cream cheese, butter, and vanilla in a small mixing bowl. Beat mixture with an electric mixer on medium-high speed until fluffy. Beat in powdered sugar. Stir in the reserved 1/2 cup chopped apricots. 6. Unroll cake and spread with cream cheese mixture. Reroll without towel; cover and chill for at least 2 hours or up to 24 hours. Transfer cake roll to cake server. If desired, garnish with fresh apricot wedges and rosemary sprig. Makes 10 servings.

Banana Almond Cake

1/2 cup (1/4 lb.) butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sliced almonds
3/4 cup granulated sugar
3 large eggs
2 teaspoons grated orange peel
1 1/4 cups mashed ripe banana
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

1. Melt 1/4 cup of the butter. Pour 2 tablespoons
of the melted butter into an 8-cup bundt pan; brush
the butter over pan sides and bottom. Mix together
the brown sugar, cinnamon, nutmeg, and almonds.
Sprinkle bottom of pan with half the brown sugar
mixture; combine the remaining mixture with the
remaining melted butter; set aside.

2. In a large bowl, beat remaining 1/4 cup butter with
granulated sugar until blended. Beat in eggs, 1 at a time,
until blended. Beat in orange peel and banana.

3. Mix all-purpose and whole-wheat flours, baking
powder, soda, and salt. Add to banana mixture along
with the buttermilk; stir until well blended.

4. Pour half the batter into prepared pan. Spoon
remaining brown sugar mixture evenly over top;
cover with remaining batter.

5. Bake in a 350° oven until a long wood skewer
inserted into the thickest part of the cake comes
out clean, about 50 minutes. Cool the cake on a
rack about 5 minutes, then invert cake onto a
serving plate. Serve the cake warm or cool.

Praline Pumpkin Cake

3/4 cup firmly packed brown sugar
1/3 cup butter
3 tablespoons plus 1 3/4 cups whipping cream
1 cup chopped pecans
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups canned cooked pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (or 3/4 teaspoon each ground cinnamon, ginger, and nutmeg)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup powdered sugar

1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.

2. In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and 1/2 teaspoon vanilla. In a bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.

3. Bake until a toothpick inserted in center of cakes comes out clean, 30 to 35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours.

4. Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining 1/4 cup chopped pecans.

Yield: Makes about 12 servings