- softened butter - 3/4 Cups
- brown sugar - 1 glass
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- Pumpkin puree - 1 Glass
- cinnamon - 1 teaspoon
- nutmeg - 1/2 teaspoonfuls
- flour - 1-3 / 4 Glass
- soda - 1 teaspoon
- salt - 1/4 teaspoons
- walnuts - 1/2 Cups (filling)
- Chocolate chips - 1/4 Cups (filling)
- caramel - 420 grams (filling)
- thick cream - 1/4 cup (filling)
1. Preheat the oven to 175 degrees. Lubricate the cake pan. In a large bowl, whip the butter and sugar with a mixer. Add eggs, vanilla extract and pumpkin puree, beaten. Gradually add flour, soda, cinnamon, nutmeg and salt. Mix thoroughly all the ingredients. 2. Put 2/3 of the prepared dough into a mold and level the surface with a spatula. Sprinkle the dough with chopped nuts and chocolate chips. 3. Place caramel and cream in a heat-resistant bowl. Heat in the microwave until caramel melts, stirring the mass every 20 seconds. 4. Pour melted caramel over chocolate and nuts. Smooth evenly with a table knife or spoon. 5. Lay the remaining dough on top of the caramel layer, gently level. 6. Bake for 25 minutes until golden brown. Allow to cool completely before serving. 7. Cut into slices. Cakes are served well with vanilla ice cream or whipped cream.
Servings: 16