Praline Pumpkin Torte

The batter contains pumpkin and pumpkin pie spice, and is poured over a praline mixture with brown sugar, butter, and pecans.

Ingredients:

• 3/4 cup packed brown sugar
• 1/3 cup butter (no substitutes)
• 3 Tablespoons whipping cream
• 1/2 cup chopped pecans
• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 2 cups mashed or canned pumpkin
• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Additional chopped pecans

Directions:

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-inch round baking pans. Sprinkle with pecans, then let 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 mixture. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; carefully 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.

Number of Servings: 12