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Praline Pumpkin Torte
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Brief Description
Praline pumpkin layered cake with creamy vanilla center filling, topped with more vanilla cream, pecans, and a drizzle of caramel.
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Main Ingredient
pumpkin
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Category: Cakes
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Cuisine: Southern
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Prep Time: 45 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Delightful served at Afternoon Tea.
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Posted By: DeviTitus
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Posted On: Dec 05, 2018
Number of Servings:
Ingredients:
- 3/4 cups - packed brown sugar
- 1/3 cups - butter (no substitutes)
- 3 tablespoons - whipping cream
- 3/4 cups - chopped pecans
- 4 - eggs
- 1 2/3 cups - sugar
- 1 cups - vegetable oil
- 2 cups - cooked or canned pumpkin
- 1/4 teaspoons - vanilla
- 2 cups - flour
- 2 teaspoons - baking powder
- 2 teaspoons - pumpkin pie spice
- 1 teaspoons - baking soda
- 1 teaspoons - salt
- 1 3/4 cups - whipping cream
- 1/4 cups - confectioners' sugar
- 1/4 teaspoons - vanilla
- - additional chopped pecans and caramel syrup for topping
Directions:
In heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-inch round baking pans. Sprinkle with pecans; cool.
For Cake:
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 in pans.
Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For Topping:
In a mixing bowl, beat cream until soft peaks form; beat in sugar and vanilla.
Place one cake layer, praline side up, on a serving plate. Spread two-thirds of cream mixture over cake. Top with second cake layer and remaining whipped cream; sprinkle with additional pecans, if desired. Drizzle with caramel.
Store in refrigerator.
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