Praline Pumpkin Torte

Ingredients
34 cup packed brown sugar
13 cup butter
3 tablespoons heavy whipping cream
34 cup chopped pecans
cake
4 large eggs room temperature
123 cups sugar
1 cup canola oil
2 cups canned pumpkin
14 teaspoon vanilla extract
2 cups allpurpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
topping
134 cups heavy whipping cream
14 cup confectioners sugar
14 teaspoon vanilla extract

Additional chopped pecans optional
Directions
In a heavy saucepan combine the brown sugar butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 wellgreased 9in. round baking pans. Sprinkle with pecans cool.

For cake in a large bowl beat the eggs sugar and oil. Add pumpkin and vanilla. Combine the flour baking powder pie spice baking soda and salt gradually add to pumpkin mixture just until blended.
Carefully spoon batter over brown sugar mixture. Bake at 350 until a toothpick inserted in the center comes out clean 3035 minutes. Cool for 5 minutes remove from pans to wire racks to cool completely.
For topping in a small bowl beat cream until it begins to thicken. Add confectioners sugar and vanilla beat until stiff peaks form.
Place 1 cake layer praline side up on a serving plate. Spread twothirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
Nutrition Facts
1 piece 577 calories 38g fat 13g saturated fat 118mg cholesterol 397mg sodium 56g carbohydrate 39g sugars 3g fiber 6g protein.