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Praline Pumpkin Torte Recipe

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This recipe for Praline Pumpkin Torte, by , is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie

Category:
Category:

Ingredients:  
Ingredients:  
Praline Sauce:
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons whipping cream
3/4 cup chopped pecans

Cake:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt

Topping:
1 3/4 cups whipping cream
1/4 cup confectioner's sugar
1/4 teaspoon 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 two well greased 9" round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients in a separate bowl: 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 whipping cream over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans, if desired. Store in the refrigerator (but it's probably ok on the back porch if you are in Illinois or Iowa ).

Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
I made this recipe from a Taste of Home magazine the first time in 2000 and I have made it every year since at Thanksgiving or Christmas. It always gets great reviews. I hope you enjoy too.

 

 

 

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