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Thanksgiving Pumpkin Caramel Cake

 
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I live in Norway, but I have a good friend living in Missouri US. She sent me this recipe, and I just love it. Here in Norway we don't use pumpkin, so this was all new to me.

Yield

8

servings

Prep

30

min

Cook

35

min

Ready

90

min

Trans-fat Free
 

Ingredients

2 teaspoons baking powder
1 teaspoon pumpkin pie spice
13.5 ounce all-purpose flour
sifted
4 ounces butter
8 ounces sugar
2 teaspoons vanilla extract
½ teaspoon salt
only if you use unsalted butter
4 large eggs
large
cup milk
9 ounce canne pumpkin purée
ore home made pure`
8 ounce cream cheese
5 ounce powdered sugar
sifted
¾ cup heavy whipping cream
wipped
½ teaspoon pumpkin pie spice
*
3.5 ounce walnuts
12 x caramels (candy squares)
large
*
cup heavy whipping cream

Directions

Cream together butter and sugar.

With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.

Line 2 x 9" round cake pans.

Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.

Stop mixer and scrape the sides and bottom of the bowl.

Mix in hig speed for a few seconds. Add pumpkin purée and fold gently in with a rubber spatula.

Divide the batter equally between the 2 pans.

Preheat oven to 350℉ (180℃) 30 to 35 minutes in the lower posotion in the oven.

To make the filling

Whip heavy cream with 1 tablespoon powder sugar, and set a side.

Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.

Next fold gently in pumpkin puree.

To make the caramell sauce:

In a saucepan heat half of the heavy cream, melt in the caramel fudges.

Add more heavy cream until you get the consistency you want.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 66660% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 376mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 136% Vitamin C 3%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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