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Pumpkin Praline Torte Recipe

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This recipe for Pumpkin Praline Torte, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat DiSalvatore
Added: Saturday, July 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Group One…
3/4 c. firmly packed brown sugar
1/3 c. butter
3 T. whipping cream

Group Two …
3/4 c. chopped pecans
1 and 2/3 cups granulated sugar
1 c. vegetable oil
4 large eggs

Group Three …
1, 15 oz. can unsweetened pumpkin
1/4 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. pumpkin pie spice
1 and 3/4 cups whipping cream
1/4 c. powdered sugar, sifted
1/4 tsp. vanilla extract
1/4 c. chopped pecans, toasted

Directions:
Directions:
Preheat oven to 350°F.
1. Combine first 3 ingredients in a medium sauce pan. Cook over medium heat for 5 minutes, stirring constantly, or until sugar dissolves; pour evenly into 2 lightly greased 9 inch round cake pans.  Sprinkle 3/4 cup pecans evenly over the brown sugar mixture in pans.
2. Beat granulated sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Add pumpkin and 1/4 teaspoon vanilla, beating just until blended.
3. Combine flour and next 4 ingredients; add to pumpkin mixture, beating just until blended.  Spoon over pecans in pans. 
4. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 5 minutes. 
5. Carefully loosen cake from edges of pans (do not tear pecans from cake). Remove cake from pans, and cool completely on wire racks.
6. Beat 1 and 3/4 cups whipping cream at medium speed until frothy. Add powdered sugar and 1/4 teaspoon vanilla; beat at medium-high speed until soft peaks form.
7. Place 1 cake layer, praline side up, on a cake plate. Spread half of whipped cream over cake layer (not sides); top with second cake layer, praline side up. Spread remaining whipped cream over cake layer (not sides). 
8. Sprinkle with 1/4 cup toasted pecans.  Cover and chill. Store in refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Perfect for Thanksgiving and Christmas!

 

 

 

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