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| PRALINE PUMPKIN TORTE | ||
| Yields 12-14 servings | ||
| 3/4 cup packed brown sugar 1/3 cup butter (no substitutes) 3 tbsp. whipping cream 3/4 cup chopped pecans Cake: 4 eggs 1-2/3 cups sugar 1 cup vegetable oil 2 cups cooked or canned pumpkin 1/4 tsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder 2 tsp. pumpkin pie spice 1 tsp. baking soda 1 tsp. salt Topping: 1-3/4 cups whipping cream 1/4 cup confectioners' sugar 1/4 tsp. vanilla extract Additional chopped pecans |
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| In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mxture. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; 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 cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. | ||