Pecan Cake with Caramel Mousse and Brown Sugar Topping
INGREDIENTS
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3/4 cup granulated sugar
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6 tablespoons unsalted butter, softened
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2 tablespoons canola oil
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3 large eggs
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1 teaspoon vanilla extract
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7.5 ounces all-purpose flour (about 1 2/3 cups)
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1/2 cup ground toasted pecans
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup low-fat buttermilk
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Baking spray with flour
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1/4 cup granulated sugar
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1/2 cup 2% reduced-fat milk, warmed
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1 teaspoon unsalted butter, melted
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1 tablespoon cornstarch
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1 tablespoon water
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2 teaspoons bourbon
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1/4 teaspoon vanilla extract
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Dash of salt
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3/4 cup frozen reduced-calorie whipped topping, thawed
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1/2 cup packed brown sugar
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3 tablespoons unsalted butter
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1 tablespoon canola oil
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1 tablespoon dark corn syrup
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1/2 teaspoon fresh lemon juice
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Dash of salt
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1/4 cup chopped pecans, toasted
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1/4 teaspoon vanilla extract
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