Pumpkin Praline Torte

INGREDIENTS

• 3/4 C. firmly packed brown sugar
• 1/3 C. butter
• 3 Tbsp. whipping cream
• 3/4 C. chopped pecans
• 1 2/3 C. granulated sugar
• 1 C. vegetable oil
• 4 lg. eggs
• 1 (15-oz.) can of unsweetened pumpkin
• 1/4 tsp. vanilla extract
• 2 C. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. pumpkin pie spice
• 1 3/4 C. whipping cream
• 1/4 C. powdered sugar, sifted
• 1/4 C. chopped pecans, toasted
• 1/4 tsp. vanilla extract

INSTRUCTIONS

Combine first 3 ingredients in a med. saucepan. Cook over med. heat for 5 minutes, stirring constantly, or until sugar dissolves. Pour evenly into 2 lightly greased 9″ round cake pans. Sprinkle 3/4 C. pecans evenly over brown sugar mixture in beats.

Beat granulated sugar and oil at med. speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Add pumpkin and 1/4 tsp. vanilla, beating just until blended.

Combine flour and next 4 ingredients; add to pumpkin mixxture, beating just until blended. Spoon over pecans in pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean.

Cool cakes in pans on wire rack for 5 minutes. Carefully loosen cake from edges of pan (do not tear pecans from cake). Remove cake from pans, and cool completely on wire racks.

Beat 1 3/4 C. whipping cream at medium speed until frothy. Add powdered sugar and 1/4 tsp. vanilla; beat at medium-high speed until soft peaks form. Place 1 cake layer, praline side up, on a cake plate. Spread half of whipped cream over cake layer; top with remaining cake layer, praline side up. Spread remaining whipped cream over cake layer. Sprinkle with 1/4 C. toasted pecans. Cover and chill. Store in refrigerator.

Recipe by Diane