Praline Pumpkin Torte

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Praline Pumpkin Torte

Post  justmecookin on Wed Dec 30, 2009 8:45 pm

Praline Pumpkin Torte

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans

Cake:
4 eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned 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

Topping:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

In a heavy saucepan, combine the 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.

For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.

Carefully spoon batter over brown sugar mixture. 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.

For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Makes 14 servings.

justmecookin

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