Pecan Cake with Caramel Mousse
INGREDIENTS
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1 & 2/3 cups all-purpose flour
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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 granulated sugar
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1/2 cup 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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3/4 cup buttermilk
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1/4 cup granulated sugar
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1/2 cup 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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1/8 teaspoon salt
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1/2 cup heavy cream
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1 tablespoon granulated sugar
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11 ounces soft caramels, unwrapped (about 30 caramels)
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1/3 cup heavy cream
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1/2 cup toasted pecans, roughly chopped
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