PECAN PUMPKIN TORTE:

Thanks to Barbara Hooper for this decadent recipe which would make an awesome finale to any autumn feast (vegetarian, not vegan):

Ingredients:

• Base: 2 cups crushed ginger snaps
• 1 cup chopped pecans
• 3/4 cup softened butter
• Cake: 1 can (16 oz.) pureed pumpkin
• 1/4 cup softened butter
• 4 eggs
• 1 tsp. salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 Tbsp. vanilla
• 3/4 cup buttermilk
• 2 tsp. cinnamon
• 1tsp. each allspice, cloves, nutmeg
• 2 cups flour
• 1 1/2 cups chopped pecans
• Filling: 3 cups icing sugar
• 2/3 cup softened butter
• 4 oz. softened cream cheese
• 2 tsp. vanilla
• Caramel sauce topping (store-bought) & pecan halves

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Press mixture of 'Base' ingredients evenly into bottom of cake pans. Beat remaining ingredients together and divide between the 3 pans. Bake for 35-40 minutes or until wooden toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.

For 'Filling,' beat together 4 filling ingredients until light and fluffy. On serving plate, layer 3 cakes, upside down, with 1/2 cup of the filling spread between each layer (but not on top of cake). With remaining filling, frost sides only. Spread caramel topping over top of cake, drizzling some over sides. Arrange pecan halves in rings on top. Refridgerate.

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