Gingerbread Cake with Whipped Cream Frosting

Directions

1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
2. 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.
3. 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.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form.
5. 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.