Pecan Cake with Caramel Mousse

Directions

1. 1
   To make the cake:Preheat oven to 35
2. 2
   Place 1/4 cup sugar in a medium saucepan.** Cook over medium-high heat until sugar dissolves. Stir as needed to make sure the sugar dissolves. Carefully stir in milk and melted butter. The mixture will bubble and the caramel will harden. Continue cooking and stirring until sugar melts (about 1 minute).
3. 3
   Grease two 8- or 9-inch round cake pans.
4. 4
   Add cornstarch to water and combine.
5. 5
   Whisk together flour, ground pecans, baking powder, baking soda, and salt. Set aside.Using an electric mixer on medium speed, beat sugar, butter, and canola oil until light and fluffy.
6. 6
   Add to caramel mixture. Bring to a boil. Cook until thick and bubbly (about 1 minute).
7. 7
   Add eggs, one at a time, mixing well after each addition.
8. 8
   Remove from heat. Stir in bourbon, vanilla, and salt.
9. 9
   Mix in vanilla.Reduce mixer speed to low. Gradually add flour mixture in 3 portions, alternating with 2 portions of buttermilk, mixing just until combined.Divide cake batter between prepared pans.
10. 10
    Pour caramel into a bowl. Cover and refrigerate for 20 minutes.
11. 11
    Place cream in a large bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
12. 12
    Sprinkle 1 tablespoon sugar over the cream.
13. 13
    Whisk until combined.Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.Fold about a third of the whipped cream into the chilled caramel. Gently fold the remaining whipped cream into the caramel.
14. 14
    Place one layer of cooled cake on a serving plate.
15. 15
    Spread caramel mousse over the cake, leaving a 1-inch border round the edge. Top with the other cake layer.
16. 16
    Place cake in refrigerator while you make the caramel sauce.To make the caramel sauce: ***
17. 17
    Place caramels and cream in a small saucepan.
18. 18
    Heat over medium heat, stirring frequently, until caramels melt. Stir until smooth.
19. 19
    Pour over cake, allowing the caramel to run down the sides.
20. 20
    Sprinkle with pecans.