Perfect for an autumn day, this torte is decadent to the last bite.
—ESTHER SINN, PRINCETON, IL
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 14 SERVINGS
3/4 cup packed brown sugar
1/3 cup butter
3 Tbsp. heavy whipping cream
3/4 cup chopped pecans
CAKE
4 large eggs
1 2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
TOPPING
1 3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 tsp. vanilla extract
Additional chopped pecans, optional
1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
2. 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.
3. Carefully spoon batter over the brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pans to wire racks to cool completely.
4. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
5. Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store torte in the refrigerator.
1 PIECE: 577 cal., 38g fat (13g sat. fat), 118mg chol., 397mg sod., 56g carb. (39g sugars, 3g fiber), 6g pro.