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MizL




It is with a heavy heart that I must inform y'all that MizL passed away on April 9, 2005 after a brave, hard fought battle with cancer. She will be sorely missed by her BBQFool family and friends.

I was at least lucky enough to have met her personally and we talked many times by both phone and e-mail. She called me the Brother she never had. I only wish I had spoken to her one more time before she left us for Heaven.

Goodbye MizL. We love you so very much and are saddened by losing such a wonderful person, but we're also very happy that you're not suffering any more and are finally receiving your just rewards from God.

Until We Meet Again Dear Sister, Y'all Take Care Hon!



MizL's Praline Pumpkin Torte

PAN COATING:
3/4 cup packed brown sugar
1/3 cup butter (no substitutes)
3 Tbsp whipping cream
3/4 cup chopped pecans

CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups cooked or canned pumpkin
1/4 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt

TOPPING:
1-3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 tsp vanilla extract
Additional chopped pecans

In heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased, 9-inch round baking pans. Sprinkle with pecans; cool.

In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Place one cake layer, praline side up, on a serving plate.

In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second cake layer (praline side up) and remaining whipped cream. Sprinkle with additional pecans if desired.

Store in the refrigerator. Yield 12-14 servings. Note: Cake pans may over-flow in oven while baking and create a smoldering, burnt sugar mess unless you're smart enough to use a pan or oven liner under cake pans. I know, it happened to me.




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