Pecan Cake with Caramel Mousse and Brown Sugar Topping

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 teaspoons bourbon 
• 0.5 cup brown sugar packed
• 1 tablespoon canola oil 
• 2 tablespoons canola oil 
• 1 tablespoon cornstarch 
• 1 tablespoon plus dark
• 3 large eggs 
• 1.7 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.8 cup granulated sugar 
• 0.5 teaspoon juice of lemon fresh
• 0.8 cup buttermilk low-fat
• 0.5 cup milk 2% warmed reduced-fat
• 0.5 cup ground pecans toasted
• 0.3 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 1 Dash salt 
• 1 teaspoon butter unsalted melted
• 3 tablespoons butter unsalted
• 6 tablespoons butter unsalted softened
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 
• 0.8 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• candy thermometer

Directions

1. To prepare cake, preheat oven to 35
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).
3. 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.
4. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk.
5. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture, and beat just until incorporated.
6. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray.
7. Bake at 350 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.
8. Remove from pans, and cool completely on wire rack.
9. 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.
10. Combine cornstarch and 1 tablespoon water in a small bowl.
11. Add cornstarch mixture to pan; bring to a boil. Cook until thick and bubbly (about 1 minute), stirring constantly.
12. Remove from heat; stir in bourbon, 1/4 teaspoon vanilla, and dash of salt.
13. 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.
14. Place 1 cake layer on a plate.
15. Spread mousse over cake, leaving a 1-inch border around outside edge. Top with remaining cake layer.
16. 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 234 (about 3 minutes), stirring frequently.
17. Remove from heat; stir in chopped pecans and 1/4 teaspoon vanilla.
18. Drizzle over top of cake, spreading it out over edges.
19. Let stand until topping is set.