Pumpkin Praline Tort

ingredients

3/4 cup brown sugar
1/3 cup butter
3 tbsp. plus 1-3/4 cups whipping cream
1 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups canned cooked pumpkin
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice (or 3/4 tsp. each of ground cinnamon, ginger and nutmeg)
1 tsp. baking soda
1 tsp. salt
1/4 cup powdered sugar

1
Preheat oven to 350 degrees. Butter two 9- inch round cake pans. Line bottoms of pans with parchment paper. In a heavy 1 to 2 quart pan over low heat, stir brown sugar, butter, and 3 tbsp. whipping cream until melted and blended about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.
2
In a bowl, with a spoon, beat eggs, granulated sugar, and oil until will blended. Stir in pumpkin and 1/2 tsp. vanilla. In a bowl, whisk together flour, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
3
Bake until a toothpick inserted in center of cakes come out clean, 30 to 35 ,minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about1-1/2 hours.
4
In a bowl, with an electric mixer on high speed, beat remaining 1-3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining tsp. of vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream. Sprinkle with remaining 1/4 cup chopped pecans

Source: Mary