CARMEL
CAKE
TOPPING
Heat oven to 350F. In small sauce pan over low heat, combine brown sugar,
butter and 2 TBS whipping cream. Cook and stir just until butter is melted.
Remove from heat; stir in pecans. Pour mixture into bottom of ungreased
9-in round cake pan or 9-in square pan. Set aside. In large bowl, combine
all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is
completely covered. Bake at 350F for 40-50 minutes or until toothpick
inserted in center comes out clean. Cool 1 minute; invert onto serving
plate. Cool Just before serving, in small bowl, beat remaining whipping
cream until soft peaks form. Add powdered sugar and whiskey. Beat until
stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle
lightly with cinnamon. Store in refrigerator. SOURCE: GRIT, 3/15/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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