author: Sunset magazine Nov. 20005
directions: 'Preheat oven to 350F.  Butter 2 9” round cake pans.  Line bottoms of
  pans with cooking parchment.  In a heavy 1 to 2 quart pan over low heat, stir
  brown sugar, butter, and 3 T. whipping cream until melted and blended, about 5
  min.  Pour half the brown sugar mixture into each of the cake pans.  Sprinkle
  chopped pecans evenly into pans.


  In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended.  Stir
  in pumpkin and ½ t. vanilla.  In a bowl, whisk together flour, baking powder,
  cinnamon, ginger, nutmeg, baking soda, and salt to blend.  Whisk dry ingredients
  into pumpkin mixture until well blended.  Pour half the batter into each of the
  pans; smooth top.  Bake until a toothpick inserted in the center of cakes comes
  out clean, 30 to 35 min.  Let cool in pans on racks about 5 min., then invert
  onto racks and remove pans and paper.  Let cool completely, about 1½ hours.


  Up to 6 hours before serving, in a bowl, with an electric mixer on high speed,
  beat remaining 1¾ C. whipping cream until soft peaks form.  On low speed, beat
  in powdered sugar and remaining ½ t. vanilla just until blended.  Set one cake
  layer, pecan praline side up, on a serving platter.  Spread ⅔ of the whipped cream
  mixture. on top.  Set second layer, praline side up, on top.  Cover with remaining
  whipped cream mixture.  Sprinkle with remaining ¼ C. pecans.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ¾
    name: firmly packed brown sugar
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ⅓
    name: Butter
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '3'
    name: plus 1¾C. heavy whipping cream
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: chopped Pecans
    note: null
  - amount:
      alternatives: []
      range_: null
      units: large
      value: '4'
    name: 'eggs (Estes Park: 5)'
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: 1⅔
    name: granulated sugar
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: vegetable oil
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '2'
    name: Cooked Pumpkin (I use 1 small can)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: '1'
    name: Vanilla
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '2'
    name: all-purpose flour
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: '2'
    name: 'baking powder (Estes Park: 1 t.)'
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: ¾
    name: Cinnamon
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: ¾
    name: Ground Ginger
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: ¾
    name: Ground Nutmeg
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: '1'
    name: baking soda (Estes Park ½ t.)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: '1'
    name: Salt
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ¼
    name: Powdered Sugar
    note: null
  name: null
name: Praline Pumpkin Torte
source: null
tags: null
url: null
yield_: 12 servings