Pecan Cake With Caramel Mousse And Brown Sugar Topping

• Cake:
• 3/4 cup granulated sugar
• 6 tablespoons unsalted butter, softened
• 2 tablespoons canola oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 7.5 ounces all-purpose flour (about 1 2/3 cups)
• 1/2 cup ground toasted pecans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• Baking spray with flour
• Mousse:
• 1/4 cup granulated sugar
• 1/2 cup 2% reduced-fat milk, warmed
• 1 teaspoon unsalted butter, melted
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoons bourbon
• 1/4 teaspoon vanilla extract
• Dash of salt
• 3/4 cup frozen reduced-calorie whipped topping, thawed
• Topping:
• 1/2 cup packed brown sugar
• 3 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 tablespoon dark corn syrup
• 1/2 teaspoon fresh lemon juice
• Dash of salt
• 1/4 cup chopped pecans, toasted
• 1/4 teaspoon vanilla extract

1. To prepare cake, preheat oven to 350u0b0.
2. Place the first 3 ingredients in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture, and beat just until incorporated.
3. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans for 10 minutes on a wire rack. Remove from pans, and cool completely on wire rack.
4. To prepare mousse, place 1/4 cup granulated sugar in a medium, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 4 minutes). Carefully stir in milk and 1 teaspoon melted butter (mixture will bubble and caramelized sugar will harden and stick to spoon); cook 1 minute or until sugar melts. Combine cornstarch and 1 tablespoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook until thick and bubbly (about 1 minute), stirring constantly. Remove from heat; stir in bourbon, 1/4 teaspoon vanilla, and dash of salt. Pour into a bowl; cover and chill for 20 minutes. Uncover and fold in one-third of whipped topping. Gently fold in remaining whipped topping.
5. Place 1 cake layer on a plate. Spread mousse over cake, leaving a 1-inch border around outside edge. Top with remaining cake layer.
6. To prepare topping, place brown sugar and the next 5 ingredients (through dash of salt) in a small, heavy saucepan over medium heat, and bring mixture to a boil, stirring frequently. Cook until a candy thermometer registers 234u0b0 (about 3 minutes), stirring frequently. Remove from heat; stir in chopped pecans and 1/4 teaspoon vanilla. Drizzle over top of cake, spreading it out over edges. Let stand until topping is set.

sugar, unsalted butter, canola oil, eggs, vanilla, ground toasted pecans, baking powder, baking soda, salt, lowfat buttermilk, baking spray with, mousse, granulated sugar, milk, unsalted butter, cornstarch, water, bourbon, vanilla, salt, frozen reducedcalorie whipped topping, topping, brown sugar, unsalted butter, canola oil, corn syrup, lemon juice, salt, pecans, vanilla

Taken from www.myrecipes.com/recipe/pecan-cake-caramel-mousse (may not work)