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

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.