This cake is very moist and lovely. I especially like to serve it around the holidays!
To make whipped cream topping:
Beat 1 3/4 cups whipping cream until soft peaks form. Add the 1/4 cup of powdered sugar and 1/4 teaspoon of vanilla, beating until blended. Set aside.
To make torte:
Cook first 3 ingredients in a saucepan over low heat, stirring until brown sugar dissolves. Pour into 2 greased 9-inch round cake pans; sprinkle evnely with 3/4 cup pecans. Cool.
Beat eggs, 1 2/3 cups granulated sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.
Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.
Bake at 350 degrees F for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks until completely cool.
Place 1 cake layer on a serving plate, praline side up; spread evenly with half of whipped cream topping. Top with remaining layer, praline side up, and spread remaining whipped cream topping over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 24|
|Calories from Fat: 551 (82%)|
|Amt Per Serving||% DV|
|Total Fat 61.2g||82 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 417mg||128 %|
|Sodium 226.4mg||8 %|
|Potassium 203.4mg||5 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 18.2g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 668
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