Praline Pumpkin Torte

Directions

1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 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 brown sugar mixture. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 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 1 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 in the refrigerator.