Ingredients
1 cup 2% milk3/4 cup honey3/4 cup molasses1/2 cup canola oil2 large eggs1-3/4 cups whole wheat flour1 cup all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon1 teaspoon baking soda1 teaspoon ground ginger1/2 teaspoon saltWHIPPED CREAM:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar3/4 teaspoon ground cinnamon3/4 teaspoon vanilla extract3/4 cup chopped pecans, toasted
Preparation
Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture.
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar, cinnamon and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.
