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Praline Pumpkin Torte Recipe


3/4 C. brown sugar

1/3 C. butter

3 T. whipping cream

3/4 C. chopped pecans


4 eggs

1 2/3 C. sugar

1 C. vegetable oil

2 C. pumpkin puree (not pie filling)

1/4 t. vanilla

2 C. flour

2 t. baking powder

2 t. pumpkin pie spice

1 t. baking soda

1 t. salt


1 3/4 C. whipping cream

1/4 C. powdered sugar

1/4 t. vanilla

Additional chopped pecans

For the praline: In a heavy saucepan, combine brown sugar, butter and whipping cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-inch round cake pans. Sprinkle with pecans and cool

For the cake: In a bowl, beat eggs, sugar and oil. Add pumpkin puree and vanilla. Combine all dry ingredients and add to the pumpkin mixture and beat just until blended. Carefully spoon the batter over the praline mixture.

Bake at 350 F. for 30 to 35 minutes or until done. Cool for 5 minutes, remove from pans to wire racks to cool completely.

For the topping: In a bowl, beat whipping cream until soft peaks form, then beat in sugar and vanilla.

Assembly: Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the topping over the cake layer. Place the remaining cake layer over the topping. Spread with remaining topping. Sprinkle with additional pecans, if desired. Store in refrigerator.

Serves 8 to 10.


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