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1
In a heavy saucepan, combine brown sugar, butter, and whipping cream.
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2
Cook over low heat until the brown sugar just dissolves, stirring occasionally.
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3
Pour mixture into two 9x1-1/2-inch round baking pans.
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4
Sprinkle evenly with the pecans.
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5
Let the mixture cool slightly.
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6
In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
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7
Set it aside.
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8
In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs.
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9
Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined.
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10
Stir in the black walnut flavoring, if you like.
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11
Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans.
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12
Place pans on a baking sheet.
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13
Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean.
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14
Cool the cakes in pans on wire racks for 5 minutes.
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15
Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans.
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16
Cool before assembling.
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17
Meanwhile, prepare the Whipped Cream Topping.
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18
In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl).
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19
Add sifted powdered sugar and vanilla to taste.
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20
Beat the topping mixture until stiff peaks form (the tips stand straight).
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21
To assemble the cake, place one cake layer on a serving plate, praline side up.
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22
Spread with the topping.
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23
Add the second layer, praline side up.
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24
Pipe or dollop with the remaining topping.
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25
Sprinkle lightly with some additional pie spice, if you like.
