Pumpkin Almond Chocolate Torte

 

2

boxes Betty Crocker® Gluten Free devil’s food cake mix

Water, butter and eggs called for on cake mix box

1 1/2

teaspoons gluten-free almond extract

2

cups whipping cream

1/2

cup powdered sugar

1

teaspoon pumpkin pie spice

2

teaspoons gluten-free vanilla

1

cup canned pumpkin (not pumpkin pie mix)

1/3

cup coarsely chopped gluten-free candied almonds

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.
• 2 Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• 3 In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
• 4 Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.