1 tablespoon dark corn syrup; 1/2 teaspoon fresh lemon juice
Dash of salt; 1/4 cup chopped pecans, toasted
1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350.
Place the first 3 ingredients in a large bowl, and beat with a
mixer at medium speed until light and fluffy (about 4 minutes).
Add eggs, 1 at a time, beating well after each addition. Beat in 1
teaspoon vanilla. Combine flour and the next 4 ingredients
(through 1/4 teaspoon salt) in a bowl, stirring well with a whisk.
Add the flour mixture and buttermilk alternately to sugar
mixture, beginning and ending with the flour mixture, and beat
just until incorporated.
Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking
spray. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out with
moist crumbs clinging. Cool in pans for 10 minutes on a wire rack. Remove from pans, and
cool completely on wire rack.
To prepare mousse, place 1/4 cup granulated sugar in a medium, heavy saucepan over
medium-high heat, and cook until sugar dissolves, stirring gently as needed to dissolve
sugar evenly (about 4 minutes). Carefully stir in milk and 1 teaspoon melted butter
(mixture will bubble and caramelized sugar will harden and stick to spoon); cook 1 minute
or until sugar melts. Combine cornstarch and 1 tablespoon water in a small bowl. Add
mixture to pan; bring to a boil. Cook until thick and bubbly (about 1 minute), stirring
constantly. Remove from heat; stir in bourbon, vanilla, and dash of salt. Pour into a bowl;
cover and chill for 20 minutes. Uncover and fold in whip topping
Place 1 cake layer on a plate. Spread mousse over cake, leaving a
1-inch border around outside edge. Top with remaining cake
layer.
To prepare topping, place brown sugar and the next 5
ingredients (through dash of salt) in a small, heavy saucepan
over medium heat, and bring mixture to a boil, stirring
frequently. Cook until a candy thermometer registers 234.
(about 3 minutes), stirring frequently. Remove from heat; stir in
chopped pecans and 1/4 teaspoon vanilla. Drizzle over top of
cake, spreading it out over edges. Let stand until topping is set.
