Pumpkin Pecan Cake

Cake Ingredients:
1 c. whole wheat flour
3 c. unbleached white flour
2/3 c. Soy Good Milk Powder
2 Tbsp. Rumford Baking Powder
2/3 tsp. salt
1 Tbsp. cinnamon
1/2 tsp. ginger
1 1/4 c. canned pumpkin
2/3 c. pure maple syrup
1 1/2 c. Florida Crystals
2/3 c. canola oil
1 Tbsp. vanilla
2 c. cool water
1 c. chopped pecans

Frosting Ingredients:
1 pkg. Mori-Nu Tofu
1 pkg. Mori-Nu Pudding Mate - Vanilla flavor
2 tsp. vanilla
1 container of Tofutti Cream Cheese - plain
Caramel Glaze:
1 c. pure maple syrup
6 Tbsp. cornstarch

Garnish:
1 c. chopped pecans
Approximately 25 pecan halves

Direction for Cake:
1. In a large bowl mix the flour, baking powder, Soy Good Powder and salt together.
2. In another bowl mix the pumpkin, cinnamon, ginger, pure maple syrup, Florida
Crystals and vanilla.
3. Add the 2 cups of water and slowly mix the liquid ingredients with the dry.
4. With a mixer or by hand, whip at a low speed until everything is well blended. Fold in
the chopped pecans.
5. Spray three 9” pans with vegetable oil spray. Line the bottom of each pan with wax
paper.
6. Pour the cake batter evenly into three pans. Bake at 350 degrees for 30-35 minutes or
until a toothpick inserted in the middle of the cake comes out clean.
7. Be careful not to over-bake this cake. Cool for 5 - 10 minutes and place upside down
on three different plates to cool.
8. When the cake is cooled, place one layer on the cake platter and frost, then place
another layer on top of it and frost, then add the top layer and frost the top and sides of
the cake.
9. Be sure when frosting the tops of the cakes to leave enough frosting for the sides of the
cake.
10. Press the chopped pecans into the sides around the bottom of the frosted cake.
11. On top of the cake drizzle the Caramel topping, letting it run down the sides of the
cake.
Top with pecan halves. Enjoy!

Directions for Frosting:
1. Put all the ingredients for the frosting in a blender, and blend just until smooth. You
may have to stop and start a few times to scrape sides of the blender.
Directions for the Glaze:
1. Pour the Maple Syrup into a medium saucepan. Save just enough of the cold maple
syrup to mix with the cornstarch.
2. Blend the cornstarch and syrup together until smooth and set aside.
3. When the Maple Syrup is boiling, add the cornstarch mixture and whip constantly with
a wire whisk until the syrup thickens. It will take about 10-12 minutes to thicken.
4. Pour into another dish to cool. When cooled, drizzle it over the top and sides of the
cake.

Source: 3abn recipe