1 box yellow cake mix
1 box vanilla pudding mix
4 eggs
3/4 c. chopped pecans
2 tsp. pumpkin pie spice
1/3 c. oil
1 c. water
1/4 tsp. black walnut flavoring
Whipped Cream Topping
1 c. packed brown sugar
1/2 c. butter
1/4 c. whipping cream

In saucepan, combine brown sugar, butter and whipping cream. Cook over low heat just until sugar dissolves, stirring occasionally. Pour the mixture into two 9 inch round baking pans. Sprinkle evenly with pecans. Let mixture cool slightly.

In mixer bowl beat together cake mix, pudding, pumpkin spice. Add oil and water; mix well. Add eggs one at a time; mix well. Add flavoring. Pour in pan over brown sugar mix. Bake at 350 degrees 35 minutes. Spread with topping.

WHIPPED CREAM TOPPING:

1 3/4 c. whipping cream
1/4 c. sifted powdered sugar
1/4 tsp. vanilla

In mixer bowl beat whipping cream until soft peaks form. Add sifted sugar and vanilla. Beat until stiff peaks form.

Plan to assemble cake no more than 1 1/2 hours before serving so topping will not break down. Keep cake chilled until served.