Delicate Pear Cakewith Caramel Sauce
Cake:
1 can (16 ounces) pear halves in extra light syrup
1 package Pillsbury white cake mix
1/3 cup butter, softened
3 egg whites
Frosting:
1 cup whipping cream
2 tablespoons sugar
1 tablespoon pear brandy
or 1 teaspoon vanilla extract
1 can (16 ounces) pear halves in extra light syrup, drained
1/2 cup finely chopped hazelnut or walnuts
(or Specials Pepperidge Farm cookies)
Sauce:
1 cup firmly packed brown sugar
1 cup whipping cream
1/2 cup butter
Heat oven to 350 °F. Grease and flour 10-inch tube pan. Drain 16 ounces can pear halves,
reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or
blender container; process until smooth. In a large bowl, combine cake mix, pureed pears,
reserved 1/3 cup pear liquid, butter and egg whites at low speed until moistened; beat 2
minutes at high speed. Pour into greased and floured pan.
Bake at 350 °F. for 40 to 45 minutes or until toothpick insert in center comes out clean.
Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.
In a small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear
brandy or vanilla extract. Frost cooled cake with whipped cream. Cut drained pear halves
lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices.
Press nuts into sides of cake or put cookies. Refrigerate until serving time.
In a medium saucepan, combine all sauce ingredients; bring to a boil. Boil over medium
heat 5 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
Drizzle 2 tablespoons sauce over pear slices.
To serve, spoon about 2 tablespoonfuls sauce onto individual dessert plates. Place slice
of cake on sauce. Store cake and sauce in refrigerator.
Yield: 16 servings