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Praline-Pumpkin Torte




Source of Recipe


Internet


List of Ingredients




¾ cup brown sugar
1/3 cup of butter or margarine
3 tablespoons whipping cream
¾ cup of chopped pecans
4 large eggs
1 2/3 cups granulated sugar
1 (15 oz) can pumpkin
¼ 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
chopped pecans


Recipe



Cook first 3 ingredients in a saucepan over low heat, stirring until brown sugar dissolves. Pour into 2 greased 9 inch round cakepans; sprinkle evenly with ¾ cup pecans. Cool.

Beat eggs, 1 2/3 cups granulated 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 degrees for 30 to 35 minutes or until a wooden toothpick 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 half of whipped cream topping. Top with remaining layer Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator. Yield: 1 (2 layer) torte.

Whipped Cream Topping for Torte

1 ¾ cups whipping cream
¼ cup powered sugar
¼ teaspoon vanilla extract

Beat cream until soft peaks form. Add sugar and vanilla, beating until blended. Yield 3 ½ cups.