Ingredients
2 c. crushed vanilla wafers
1 c. chopped pecans
3/4 c. butter or margarine, softened
18 oz. spice cake mix
16 oz. can pumpkin
1/4 c. butter or margarine, softened
4 eggs
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Wire leveler for perfectly flat cake layers
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Heat oven to 350°. In large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly (1 to 2 minutes). Press mixture evenly on bottom of 3 greased and floured 9-inch round cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 5 minutes and remove from pans. Cool completely.