Praline Pumpkin Torte 2 Recipe

Ingredients
  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons whipping cream
  • 3/4 cup Chopped Pecans
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 2 cups pumpkin
  • 1/4 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon Salt
  • 1 3/4 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • additional chopped pecans
Directions
In a heavy saucepan, combine brown sugar, butter and 3 T. whipping cream. Cook and stir over low heat until sugar dissolves. Pour into 2 well-greased 9" round cake pans. Sprinkle with 3/4 C. chopped pecans. Cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and 1/4 tsp. vanilla. Combine flour, baking powder, pumpkin pie spice, baking soda and salt. Add to pumpkin mixture. Mix well. Pour over caramel and pecans in cake pans. Bake at 350 for 30 - 35 minutes OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. Cool 5 minutes, then remove from pans to wire racks to cool completely. Place one cake layer, praline side up on a serving plate. In a mixing bowl, beat 1-3/4 C. whipping cream until soft peaks form. Beat in powdered sugar and 1/4 tsp. vanilla. Spread 2/3 of whipped cream over cake. Top with 2nd cake layer and remaining 1/3 of the whipped cream. Sprinkle with addt'l pecans, if desired. Store in refrigerator.

Yield: 12 - 14 servings.

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