lumicero/recipes-ing2inst huggingface dataset:
Title: Mrs Cobb's Coconut Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 all-purpose flour
- 3 baking powder
- 3/4 salt
- 1 milk
- 5 flaked coconut
- 1 apricots
- 1 cornstarch
- 1 sugar
- 2 butter
- 2 margarine
- 6 cream cheese
- 6 powdered sugar
- 3 vanilla extract
- 1/2 milk
- coconut
Instructions:
1. Cake: Preheat oven to 350°.
2. Using an electric mixer, cream the sugar and shortening until light and fluffy.
3. Sift or mix the flour, baking powder and salt.
4. While beating, add the dry mixture to the creamed mixture, alternating with the milk.
5. Then beat for 2- 2 1/2 minutes at medium speed.
6. Add the egg whites and almond extract.
7. Beat another 1 1/2 minutes.
8. Add the coconut and stir well.
9. Put into 2 greased and floured 9" cake pans.
10. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
11. Cool 10 minutes before removing layers from pans.
12. Spread apricot filling on completely cooled bottom layer.
13. Place second layer over filling.
14. Cover top and sides of both layers with frosting.
15. Filling: Drain apricots, reserving 2 Tbsp of juice.
16. Remove any pit fragments or pieces of stems from the apricots.
17. Puree in blender until smooth.
18. Place in saucepan.
19. Add reserved juice to cornstarch and mix well.
20. Stir into apricots.
21. Add the sugar.
22. Cook stirring over medium heat until thickened.
23. Frosting: Cream the butter or margarine and cream cheese together.
24. Add powdered sugar and vanilla extract.
25. If frosting is too stiff to spread, add milk a half teaspoon at a time.
26. After cake is frosted, lightly press more coconut onto the top and sides, if desired.
Title: Best 7-Up Pound Cake Recipe
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 3 eggs
- 5 cake flour
- 3 vanilla extract
- 2
- 1
Instructions:
1. Cream the butter, shortening, and sugar together beating until light and fluffy.
2. Add the eggs, one at a time, blending well after each.
3. Beat in the flour.
4. Beat in the extracts.
5. Beat in the 7-Up.
6. Blend well, DO NOT OVER MIX!
7. Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Title: Rice Pudding
Ingredients:
- 1 1/2 cooked rice
- 1/2 raisins
- 1/3 sugar
- 1/4 cinnamon
- 2 milk
- 1 vanilla
- 2 eggs
Instructions:
1. Heat oven to 350 degrees.
2. In a 1 1/2 quart, ungreased casserole dish, combine ingredients.
3. Mix well.
4. Place casserole dish in a baking pan with 1" of boiling water.
5. Bake at 350 for 45-50 minutes.
6. Serve warm or cold, with cream or milk, if desired.
Title: Pie Crust
Ingredients:
- 2 1/4 flour
- 1 salt
- 3/4 water
- 5 flour
- 1 1/3 salt
- 1/2 water
- 1/2
- 2 -3
Instructions:
1. In a food processor, mix flour, salt and crisco.
2. Pulse until crisco is cut into small pieces.
3. Add 1 tbs cold water at a time.
4. Pulse after each tbs.
5. Pulse until dough forms into a ball.
6. It is ok to stop before it becomes a ball.
7. Take out and roll dough to fit your pie dish.
8. If you are making the double crust for a 9" pie, cut the ball of dough in half and roll out accordingly.
9. Set aside the top crust.
10. Place crust in the pie dish, poke holes in the bottom and sides of crust with a fork and bake at 400 degrees for 8 to 10 minutes or until lightly browned.
11. If making a pie with the top crust, don't cook your bottom crust. Place it in your pie dish, fill with your favorite filling, place the uncooked crust on top and bake until crust is lightly browned.
Title: Noodle Pudding
Ingredients:
- 1 cream cheese
- 8 sour cream
- 1 butter
- 1/2 eggs
- 4 sugar
- 1/2 vanilla
- 1 sugar
- 1/2 butter
- 2 cinnamon
- 1/2
Instructions:
1. Mix cooked noodles, cream cheese, sour cream, butter, eggs, sugar & vanilla together pour into greased pan.
2. Mix sugar, crushed corn flakes, butter & lots of cinnamon well. Sprinkle on top of noodle mixture.
3. Bake 350 degree oven for 45 to 60 minute until dry!
Title: Snow Eggs With Chocolate Sauce
Ingredients:
- 4 sugar
- 8 vanilla
- 1/2 dark chocolate
- 125 heavy cream
- 1/4 - 1/2 ice cream
Instructions:
1. Eggs:
2. Beat the egg whites until frothy, then very slowly add in the sugar, a little at a time while continuing to beat.
3. Keep beating until all the sugar is absorbed.
4. Have ready a bowl of very hot water and two tablespoons.
5. On stove top have a deep frypan of simmering water. (Not boiling).
6. Dip the two spoons into the bowl of water then into the meringue mixture and shape into large eggs between the two spoons.
7. Carefully slide the eggs into the simmering water.
8. Poach 1 1/2 to 2minutes, then carefully turn over and poach for another 1 1/2 to 2 minutes.
9. Remove the snow eggs from the water with a slotted spoon and drain on a clean tea towel or paper towels.
10. When they have cooled, place on a plate and refrigerate until ready to serve.
11. Sauce:
12. Melt the chocolate in a pan over simmering water or carefully in microwave.
13. Stir in cream to get the consistency you like.
14. To Serve:
15. Place the snow eggs into individual serving dishes, top with lots of chocolate sauce and a dollop of whipped cream. Sprinkle with chopped nuts if desired. Also nice with a scoop of ice cream under the snow eggs.
16. NOTE:
17. Do not let the water boil when poaching the eggs as they will break up. Also make bigger eggs than you think they need be as they tend to shrink a little on poaching.
Title: Old-Fashioned Gingerbread
Ingredients:
- 1/2 white sugar
- 1/2 butter
- 1 egg
- 1 molasses
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 salt
- 1 hot water
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch square pan.
3. In a large bowl, cream together the sugar and butter.
4. Beat in the egg, and mix in the molasses.
5. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves and salt.
6. Blend into the creamed mixture.
7. Stir in the hot water.
8. Pour into the prepared pan.
9. Bake 1 hour in the preheated oven or until a knife inserted in the center comes out clean.
10. Allow to cool before serving.
Title: Aunt Grace's Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 dark rum
- 1/2 water
- 1/2 pecans
- 1/2 butter
- 1 water
- 1/4 sugar
- 2 dark rum
- 1/2
- 1/4
Instructions:
1. Cake:
2. Grease and flour (or Pam) bundt cake pan.
3. Sprinkle chopped pecans around bottom of pan.
4. Whisk together cake and pudding mix.
5. Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
6. Pour batter into pan and bake at 350° for 1 hour.
7. Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
8. Pour glaze over top and let sit for at least one hour (longer is better).
9. Glaze:
10. Mix together water, sugar and butter in saucepan.
11. Bring to a boil; boil over medium for 5 minutes, stirring constantly.
12. Mixture will become thick and begin to pull away from saucepan.
13. Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
14. Stir vigorously and remove from heat; pour over cake.
Title: 4 layer dessert
Ingredients:
- 1 flour
- 1/2 - 1 butter
- 1/2 pecans
- 1 sugar
- 1/2 vanilla
- 8 cream cheese
- 1 powdered sugar
- 2 lemon flavor instant pudding and pie filling
- 3 milk
- 2
Instructions:
1. 1st layer-----------------.
2. cut together, flour, butter, pecans, sugar, and vanilla, like pie dough and press into a 10x12 baking dish, bake 15 minutes at 350 degrees.
3. cool.
4. 2nd layer--------------.
5. mix together cream cheese, 1 pkg.
6. prepaired dream whip, and powdered sugar.
7. Pour over first layer.
8. 3rd layer------------.
9. 2 pkg lemon instant pie filling made with 3 c milk, pour over 2nd layer.
10. 4th and final layer---------------.
11. 1 pkg prepaired dream whip pour over all.
Title: Towering Praline Carrot Cake
Ingredients:
- 3 carrots
- 2 3/4 granulated sugar
- 3 all-purpose flour
- 2 ground cinnamon
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 1/3 eggs
- 6 crushed pineapple
- 1 vanilla extract
- 1 pecans
- 1 flaked coconut
- 1/2 butter
- 3 brown sugar
- 3 vanilla extract
- 2 confectioners' sugar
- 1 butter
- 1 cream cheese
- 1/2 cinnamon
- 8 vanilla extract
- 1 pecans
- 1
Instructions:
1. Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
2. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
3. Cool carrots slightly. Coarsely mash with a potato masher.
4. In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
5. Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
6. Spread batter evenly in prepared pan.
7. Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
8. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
9. Cream Cheese Frosting:
10. Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
11. Use pecan halves for garnish if desired.
12. Praline Sauce:
13. In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
14. Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
15. To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
16. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
17. Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
18. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans.
19. Cover. Store in refrigerator.
20. Let refrigerated cake stand, covered, at room temperature for 30 minutes.
21. Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
Title: Rhubarb Meringue Pie
Ingredients:
- 3 butter
- 3 rhubarb
- 2 sugar
- 3 cornstarch
- 1/4 salt
- 1/2 vanilla
- 3 cream of tartar
- 1 sugar
- 3
- 1/2
- 1/4
- 6
Instructions:
1. melt butter.
2. Add rhubarb and 1 1/2 cups sugar.
3. Cook over medium heat until the rhubarb is tender.
4. (about 10 minutes).
5. Combine remaining ingredients.
6. Mix carefully into hot rhubarb mixture.
7. Cook and stir 2 minutes until thick and bubbly.
8. Pour into prepared crust.
9. For meringue, beat together egg whites and cream of tartar until soft peaks form.
10. Beat in vanilla and continue to beat, whilst slowly adding sugar until stiff peaks form and it is glossy.
11. Spread over filling and brown in 350*F oven for 12 to 15 minutes.
Title: Healthy German Chocolate Bundt Cake
Ingredients:
- 1/4 whole wheat flour
- 1/2 brown sugar
- 2 butter
- 1/3 unsweetened flaked coconut
- 1/3 pecans
- 1/2 boiling water
- 2 sugar
- 1/2 canola oil
- 1 vanilla extract
- 1/3 egg
- 2 whole wheat flour
- 1 all-purpose flour
- 1 baking powder
- 1 baking soda
- 2 soymilk
- 1/2 soymilk
- 1 vinegar
- 2 powdered sugar
- 1 low-fat milk
- 1
- 4
Instructions:
1. Preheat oven to 325°F Coat a Bundt cake with cooking spray and coat lightly with flour.
2. Combine flour and brown sugar in a bowl. Cut in the butter and incorporate until mixture resembles coarse meal. Stir in coconut and pecans.
3. Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
4. Combine sugar, vanilla, egg and oil. Add flour, baking powder and baking soda to mixture. Combine.
5. Add soy milk and vinegar and combine.
6. Stir in cocoa mixture and combine with bather.
7. Spoon half of the batter into prepared pan, top with streusel. Spoon remaining batter over streusel.
8. Bake for 1 hour or until wooden pick inserted in center comes out clean.
9. Cool in pan for at least 10 minutes and remove form pan. Cool completely.
10. Combine glaze ingredients and drizzle over cake. Enjoy!
Title: Vegan Chocolate Peanut Butter Torte With Ganache
Ingredients:
- 3/4 unbleached flour
- 1/4 cocoa powder
- 3/4 brown sugar
- 1/2 salt
- 3/4 baking soda
- 1/3 baking powder
- 3/4 soymilk
- 2 1/2 applesauce
- 5 margarine
- 1 peanut butter
- 1 1/2 powdered sugar
- 1/4 soymilk
- 3/4 soymilk
- 1/4 margarine
- 1 1/2
Instructions:
1. For the torte; start by preheating the oven to 325 degrees.
2. Mix together all of the dry ingredients.
3. Add the soy milk and apple sauce next and mix well.
4. Pour into a 9" spring pan (bottom lined with parchment paper, sides lightly greased) and bake for 40 minutes.
5. Let the torte cool.
6. While it's cooling, start the peanut butter layer.
7. Cream together the margarine and peanut butter. Add the powdered sugar in small amounts.
8. Next add the soy milk in small amounts to lubricate the mixture, using as much as needed. (Do not make it liquidy, just smooth enough to handle).
9. Spread the peanut butter on the top of the torte only. Peanut butter should be stiff.
10. Let it chill in the refrigerator while preparing the ganache.
11. For the ganache, put the margarine and soy milk in a microwaveable bowl and microwave for 2 minutes.
12. While hot, add the chocolate chips and stir until melted and mixture become the color of the chocolate chips.
13. Remove the torte from the fridge and pour ganache over the top and side of the torte.
14. Serve with melted ganache, or return to the refrigerator to chill.
Title: Vegan Cranberry Cashew Biscotti
Ingredients:
- 1/3 margarine
- 2/3 sugar
- 2 Ener-G Egg Substitute
- 1 vanilla extract
- 1/4 unbleached all-purpose flour
- 1 1/2 whole wheat pastry flour
- 1/2 baking powder
- 1 dried cranberries
- 1/2 unsalted cashews
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the cranberries and cashews. Chill for 10 minutes.
3. Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275°F.
4. Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container. They will keep for a few days, but I suggest freezing half. They taste great frozen!
Title: Early American Spice Cake
Ingredients:
- 2/3 shortening
- 1 1/2 brown sugar
- 3 eggs
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1/2 salt
- 3 cinnamon
- 1 ground allspice
- 1 ground nutmeg
- 1/2 ground cloves
- 1/2 ground ginger
Instructions:
1. Preheat oven to 350 F degrees.
2. Grease and flour a 9" X 13" pan.
3. Cream shortening and gradually add sugar beating until light and fluffy.
4. Add eggs all at one time, beating well after each addition.
5. Sift together flour, soda, salt and spices.
6. Add alternately with buttermilk, blend well after each addition.
7. Pour into prepared pan.
8. Bake 35 to 40 minutes or until done.
Title: Pumpkin Bars
Ingredients:
- 1 flour
- 2/3 sugar
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/8 salt
- 1/8 ground cloves
- 1 canned pumpkin
- 2 water
- 1/4 light cream cheese
- 1/4 powdered sugar
- 1/4 vanilla
- 1 3/4
- 1
- 1/4
Instructions:
1. Spray 17"x11-1/2" baking pan with nonstick spray (use 9"x11" for thicker bars if preferred).
2. Preheat oven to 350 degrees.
3. Combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves in medium bowl.
4. Stir in pumpkin, egg whites, oil and water until combined.
5. Spread batter into pan and bake for 20-25 minutes, until test done with toothpick.
6. Cool completely before frosting.
7. For frosting, beat together cream cheese, one cup powdered sugar, vanilla and grated lemon or orange peel until fluffy.
8. Gradually beat in remaining powdered sugar.
9. Frost bars and enjoy!
10. Keep covered and stored in refrigerator.
Title: Sugar free apple cobbler
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 Splenda sugar substitute
- 1 baking powder
- 1/4 salt
- 1 skim milk
- 1/2 low-fat soymilk
- 4 vanilla
- 1/2 golden delicious apples
- gala apples
- margarine
- cinnamon
Instructions:
1. Preheat oven to 350*F.
2. Melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool Stir together flour, splenda, baking powder, and salt.
3. Gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) Pour the batter into the pan over the margarine (don't stir).
4. sprinkle with half of the cinnamon.
5. place the apples ontop of the batter.
6. sprinkle with remaining cinnamon.
7. (don't mix) Bake in the oven for 30-50 minutes, or until golden brown and bubbly.
8. Enjoy with some fat free vanilla ice cream!
Title: German Cranberry Pudding
Ingredients:
- 1/2 heavy cream
- 1 sugar
- 1/4 vanilla
- 2 whole berry cranberry sauce
- 2/3
- 1
Instructions:
1. Whip the cream then add the sugar and vanilla.
2. In four dessert dishes place alternating layers of bread crumbs, cranberry sauce and whipped cream.
3. Refrigerate for 2-3 hours.
4. Sprinkle with nuts before serving.
Title: Vegan Lemon Cake
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1/2 salt
- 1 lemon
- 1/2 margarine
- 1 brown sugar
- 2 vegan egg substitute
- 2/3 soymilk
- 1/2 vanilla
- 1/4 powdered sugar
Instructions:
1. Mix dry ingredients (except sugars).
2. Finely grate lemon peel and stir it inches.
3. Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
4. Beat margarine and brown sugar and add egg replacer.
5. Add flour mixture and milk to margarine mixture.
6. Add vanilla.
7. Pour into greased loaf pan and bake for 1 hour at 350°F.
8. Let cool for at least 20 minutes.
9. Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).
Title: Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 milk
- 1 canola oil
- 1/2 vanilla
- 2
Instructions:
1. Combine the first 6 ingedients in a large bowl or mixer - mix well.
2. Combine wet ingredients together and mix well.
3. Add wet ingredients to dry and mix well.
4. Grease a 10" spring form pan add cake mix and bake at 350 for approx 35 to 40 minutes - test doness with a toothpick in the middle.
Title: New York Times Chocolate Chip Cookies
Ingredients:
- 3 1/3 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 coarse salt
- 1 1/4 unsalted butter
- 1 1/4 light brown sugar
- 1 granulated sugar
- 2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4 bittersweet chocolate chips
- 1 1/4 bittersweet chocolate
- sea salt
Instructions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Title: Chocolate Quakes
Ingredients:
- 3 unsalted butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 1/8 pecans
- 1/4 confectioners' sugar
- 1/4
- 3/4
Instructions:
1. In medium bowl with electric mixer, beat butter, sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute.
2. Sift cocoa, flour, baking powder and salt into the bowl and mix on low until incorporated.
3. Fold in nuts and chocolate chips.
4. Cover and chill until dough is firm enough to handle, about 1 hour.
5. Preheat oven to 350°F.
6. Line a baking sheet with parchment paper.
7. Place confectioner's sugar in a medium bowl.
8. Form chilled dough into 1-inch balls.
9. Roll in confectioners' sugar to coat completely.
10. Place on baking sheet about 1-1/2 inches apart.
11. Bake 12 minutes, or until cookies are puffed up and surfaces have cracked apart.
12. (The center will still appear underdone).
13. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Title: Luscious Four-Layer Pumpkin Cake - K
Ingredients:
- 1 pumpkin
- 1 milk
- 1/2 eggs
- 1/3 pumpkin pie spice
- 4 cream cheese
- 1 1/2 powdered sugar
- 1 pecans
- 1
- 1/4
Instructions:
1. CAKE:.
2. PREHEAT oven to 350°F
3. Grease and flour two 9-inch round cake pans.
4. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoons of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
5. Pour evenly into prepared pans.
6. BAKE 28 to 30 minute or until wooden toothpick inserted in centers comes out clean.
7. Cool in pans 10 minute
8. Remove from pans to wire racks; cool completely.
9. FILLING:.
10. Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
11. Add sugar, remaining pumpkin and remaining 1/2 teaspoons pumpkin pie spice; mix well.
12. Stir in the whipped topping.
13. CUT each cake layer horizontally in half with serrated knife.
14. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.).
15. Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
16. Store leftover cake in refrigerator.
17. How to Slice and Stack Cake Layers:
18. Place one of the cooled cake layers on a serving plate.
19. Make a 2-inch horizontal cut around side of cake using a long serrated knife.
20. Then, cut all of the way through the cake layer to make two layers.
21. Remove the top layer by sliding it onto a 9-inch round cardboard circle.
22. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate.
23. Place the remaining unsplit cake layer on a cutting board.
24. Cut into two layers as done for the first layer.
25. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.