Praline Pumpkin Torte
Notes: You can bake the cakes (through step 3) up to 1 day ahead; cover and store at room temperature. Up to 6 hours ahead, assemble layers; cover with a large inverted bowl or pan and chill. Prep and Cook Time: about 1 hour, plus 1 1/2 hours to cool cakes.
Source: Sunset Magazine
Ingredients
- firmly packed brown sugar
- butter
- tablespoons plus 1 3/4 cups whipping cream
- chopped pecans
- large eggs
- granulated sugar
- vegetable oil
- canned cooked pumpkin
- teaspoon vanilla
- all-purpose flour
- teaspoons baking powder
- teaspoons pumpkin pie spice
- teaspoon baking soda
- teaspoon salt
- powdered sugar