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Praline Pumpkin Torte

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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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