Instructions: Cook first 3 ingredients in a sauce-pan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.

Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.

Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Place 1 cake layer on a serving plate, praline-side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline-side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator.

Whipped Cream Topping: Beat cream until soft peaks form. Add sugar and vanilla, beating until blended. (Makes 3 1/2 cups)

This recipe yields 1 (9-inch) layer cake.

Comments: Mila Bryning gets rave reviews on this cake she adapted from her sisters recipe. "Ive taken this cake all over," she says, "to church gatherings and family reunions, and Ive given the recipe to everyone."

Yield: 1 cake

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