Caramel Pumpkin Italian Cream Cake

This cake looks like a real treat, especially the Caramel frosting which looks to die for. Can’t wait to have a few quiet hours so i can bake it. Perfect with a cup of warm peach/apple tea…

Ingredients:

2 cups pecan halves
2 cups sweetened flaked coconut, divided
1/2 cup plus 2 tablespoons shortening
1/2 cup plus 2 tablespoons butter, softened
1 1/2 cups sugar
1 cup light brown sugar, packed
6 eggs, separated
1 1/4 cup pure canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Caramel frosting:
1/2 cup butter
1 cup light brown sugar
1/4 cup heavy cream
1/8 teaspoon fleur de sel or other coarse sea salt
1 teaspoon vanilla
2 cup sifted powdered sugar
Cream Cheese Frosting:
1/2 cup butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla

For more details please visit this link were you will find instructions : loriesmississippikitchen.com

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Source : http://www.loriesmississippikitchen.com/2011/11/caramel-pumpkin-italian-cream-cake.html#comment-form

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