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* Exported from MasterCook *
Praline Pumpkin Torte
Recipe By :Esther Sinn of Princeton, Illinois Serving Size : 14 Preparation Time :0:00 Categories : Pumpkin
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup packed brown sugar 1/3 cup butter (no substitutes) 3 tablespoons whipping cream 3/4 cup chopped pecans CAKE: 4 eggs 1 2/3 cups sugar 1 cup vegetable oil 2 cups cooked or canned pumpkin 1/4 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt TOPPING: 1 3/4 cups whipping cream 1/4 cup confectionery’ sugar 1/4 teaspoon 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 two well-greased 9-inch, 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 350F for 30 - 35 minutes or until a toothpick inserted near the 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 two-thirds over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired.
Store in the refrigerator.
Description: "This harvest cake stays moist to the last bite. It's perfect for Thanksgiving or Christmas gatherings."
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Per serving: 516 Calories (kcal); 34g Total Fat; (57% calories from fat); 5g Protein; 51g Carbohydrate; 99mg Cholesterol; 345mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates
NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net
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