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| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 2 1/2 | cups Original Bisquick® mix |
| 1 | cup granulated sugar |
| 3/4 | cup ground hazelnuts or walnuts |
| 1/4 | cup shortening |
| 1 | cup milk |
| 1 | teaspoon pumpkin pie spice |
| 1 | teaspoon vanilla |
| 2 | eggs |
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| 3/4 | cup powdered sugar |
| 1 1/2 | cups whipping cream |
| 1/2 | teaspoon pumpkin pie spice |
| 1/2 | teaspoon vanilla |
| Reserved 1 cup pumpkin |
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| 1/2 | cup chopped hazelnuts or walnuts |
| 1. | Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside. |
| 2. | In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
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| 3. | Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour. |
| 4. | In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside. |
| 5. | Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake. |
| Heat oven to 375°F. Bake 23 to 28 minutes. Cool 20
minutes, then remove from pans.
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| You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.
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| Garnish the top of the torte with finely chopped and whole hazelnuts.
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Nutrition Information:
430 ( 210); 24g ( 9g, 2g); 70mg; 340mg; 47g ( 2g, 28g); 6g 130%; 2%; 10%; 10% 2 ; 1 ; 0 ; 4 1/2 3