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Torte: Praline Pumpkin Torte

Source of Recipe

Susanna - Southern Living Magazine December 2001 Issue


Recipe Introduction

Holiday Recipe Contest Grand Prize Winner Southern Living Top-Rated Recipe, December 2001

Recipe Link: www.recipeusa.com/December%202001%20Groups/PRALINE%20PUMPKIN%20TORTE%20951.htm

List of Ingredients

3/4 cup brown sugar
1/3 cup butter or margarine
3 tablespoons whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Whipped Cream Topping (see below)
Chopped pecans




Recipe

COOK first 3 ingredients in a sauce-pan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.
BEAT eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.

COMBINE flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans. BAKE at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

PLACE 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator.
Prep: 15 min., Bake: 35 min.

YIELD: One 9-inch cake

WHIPPED CREAM TOPPING:
Makes 3 1/2 cups

1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract

BEAT cream until soft peaks form. Add sugar and vanilla, beating until blended.
Prep: 5 min.