Ingredients
1/2 cup butter, softened1-1/4 cups sugar2 large eggs, room temperature1 cup canned pumpkin1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/2 cup sour cream1/2 cup chopped walnuts, toastedCARAMEL FROSTING:1/2 cup butter, softened1/2 cup caramel sundae syrup1 cup confectioners’ sugar1 teaspoon vanilla extractCHOCOLATE FROSTING:1/2 cup butter, softened1/3 cup baking cocoa1 cup confectioners’ sugar1 tablespoon 2% milk1 teaspoon vanilla extractGARNISH:1/3 cup chopped walnuts, toasted3 tablespoons milk chocolate English toffee bits
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts.
Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners’ sugar, milk and vanilla; beat until smooth.
Trim cake edges; cut widthwise into fourths. Place 1 layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving.
