• 2 cups crushed vanilla wafers
• 1 cup chopped pecans
• 3/4-cup butter

• 1 box spice cake mix
• 16 oz of La Vigne persimmon puree
• 1/4-cup butter room temperature
• 4 eggs

• 2/3-cup butter
• 1 package (small) cream cheese
• 3 Cups powder sugar
• 1 tsp ginger flavoring
• 1/2 cup caramel topping (ice cream)

Take crushed wafers, butter, and pecans and mix well. Press into 3 greased and floured round cake pans (8" or 9"). Beat cake mix with persimmon puree, butter and eggs until smooth. (2-3 minutes) Pour batter into the 3 pans. Bake for about 25 minutes or until center comes out clean. Cool in pans then remove and rest on cake racks until completely cool. Next, for filling combine butter and cream cheese, add sugar and ginger. Beat until creamy and light. Spread the filling between the layers of the smooth side of the cake. Lastly, pour the caramel topping over the top of the cake and let it drip down the sides. Store in the refrigerator.