tomorrow night....just had to try a wee sliver....
should go into tried and true...'strue....
Praline Pumpkin Torte
¾ cup packed BROWN SUGAR
1/3 cup UNSALTED BUTTER
3 Tbsp WHIPPING CREAM
¾ cup chopped PECANS
4 EGGS
1-2/3 cups SUGAR
1 cup VEGETABLE OIL
2 cups cooked or canned PUMPKIN
¼ tsp VANILLA EXTRACT
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp PUMPKIN PIE SPICE
1 tsp. BAKING SODA
1 tsp SALT
1¾ cup WHIPPING CREAM
¼ cup CONFECTIONER’S SUGAR
¼ tsp VANILLA EXTRACT
Additional CHOPPED PECANS
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” 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°F for 30-35 minutes or until toothpick inserted near 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 l over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. (this is even better the next day!)
should go into tried and true...'strue....
Praline Pumpkin Torte
¾ cup packed BROWN SUGAR
1/3 cup UNSALTED BUTTER
3 Tbsp WHIPPING CREAM
¾ cup chopped PECANS
4 EGGS
1-2/3 cups SUGAR
1 cup VEGETABLE OIL
2 cups cooked or canned PUMPKIN
¼ tsp VANILLA EXTRACT
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp PUMPKIN PIE SPICE
1 tsp. BAKING SODA
1 tsp SALT
1¾ cup WHIPPING CREAM
¼ cup CONFECTIONER’S SUGAR
¼ tsp VANILLA EXTRACT
Additional CHOPPED PECANS
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” 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°F for 30-35 minutes or until toothpick inserted near 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 l over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. (this is even better the next day!)