Praline Pumpkin Tort

Praline crust:

3/4 cups brown sugar

1/3 cup butter

3 tbsps heavy cream

Filling:

3/4 cup chopped pecans

4 eggs

1 2/3 cups sugar

1 cup oil

1, 15 oz can pumpkin

1/4 tsp vanilla

2 cups flour

2 tsps baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice or cloves

1/4 tsp ground nutmeg (or, 2 tsps pumpkin pie spice may be used in place of cinnamon, ginger, allspice or cloves and nutmeg)

1 tsp baking soda

1 tsp salt

Whipped cream topping:

1 ¾ cups whipping cream

¼ cup powdered sugar

¼ tsp vanilla

Additional chopped pecans.

Grease 2, 9-nch layer cake pans and set aside. Cook brown sugar, butter and heavy cream in a large sauce pan over low heat until sugar dissolves. Pour mixture into prepared pans and sprinkle evenly with ¾ cup chopped pecans. Allow to cool.

In large mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla and beat until thoroughly combined. In a medium bowl, mix flour, baking powder, pumpkin pie spice, baking soda and salt. Add dry ingredients to pumpkin mixture and beat until well blended. Spoon batter evenly over butter mixture in layer cake pans. Bake at 350 degrees for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

Place pans on wire rack and cool for 5 minutes. Remove from pans and allow to cool completely on rack.

While tort is baking and cooling, prepare whipped cream topping. In chilled mixing bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla and continue beating until well blended. Makes 3 ½ cups whipped cream topping. Place 1 layer on serving plate, praline side up. Spread evenly with whipped cream topping. Top with remaining layer, praline side up. Spread remaining whipped cream topping over tort and sprinkle with chopped pecans.

Keep refrigerated until ready to serve.