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Achievable elevated desserts — laminated doughs, cakes, custards
Master ratios behind all cooking — doughs, stocks, sauces, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Master ratios behind all cooking — doughs, stocks, sauces, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat oven to 350°F Grease and flour three 9-inch round cake pans. Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely. Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.