Praline Pumpkin Torte
By á-554
Ingredients
- Cake:
- 3/4 c brown sugar
- 1/3 c butter
- 3 Tbs heavy whipping cream
- 3/4 c chopped pecans
- 4 eggs
- 1 2/3 c sugar
- 1 c oil
- 2 c canned pumpkin
- 1/4 tsp vanilla
- 2 c flour
- 2 tsp baking powder
- 2 tsp pumkkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- Topping:
- 1 3/4 c heavy whipping cream
- 1/4 c powdered sugar
- 1/4 tsp vanilla
- additional pecans, optional
Details
Preparation
Step 1
* In heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Por into two(2) well greased 9 inch round pans. Sprinkle with pecans; cool.
* For cake, in a large bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine flour, baking powder, pie spice, baking soda, and salt; gradually add to pumpkin mixture just until blended.
* Carefully spoon batter over brown sugar mixture. Bake 350 for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks tocool completely.
* For topping, in a small bowl, beat cream untilit begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.
* Place one cake layer, praline side up, ona serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans, if desired. Store in refrigerator.
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