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Praline Pumpkin Torte Recipe

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This recipe for Praline Pumpkin Torte, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Satchwell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. packed brown sugar
1/3 c. butter
3 T. whipping cream
3/4 c. chopped pecans

CAKE:
4 eggs
1-2/3 c. sugar
1 c. vegetable oil
2 c. pumpkin
1/4 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt

TOPPING:
1-3/4 c. whipping cream
1/4 c. confectioners' sugar
1/4 tsp. vanilla extract
additional chopped pecans

Directions:
Directions:
In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well greased 9 inch 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 mixture. Bake at 350 degrees 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.

Number Of Servings:
Number Of Servings:
12-14

 

 

 

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