WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Pumpkin Almond Chocolate Torte

Enjoy this gluten free pumpkin and chocolate torte made using Betty Crocker® cake mix. A wonderful dessert topped with almonds.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

3d30852a-12ed-4d20-bbeb-1929afcfa674

Prep Time 25 min
Total Time 4 hr 10 min
Servings 20

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 9g, 9% ),
Sodium: 300mg; 300%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Starch; 2 Other Carbohydrate; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 11/22/2012 8:40:43 PM REPORT ABUSE ruthrazberry123 said:

Rating:

Can I use heavy wipping cream and pumpkin pie filling??Cause thats all I have Instead of the wipping cream and just pumpkin.

This reply was: Helpful Inspiring

Posted 11/21/2012 8:08:38 AM REPORT ABUSE Enellij said:

Rating:

Made this in preparation for Thanksgiving. Turned out beautiful! The cream had just the right amount of flavor. Assembled easily. Recipe calls for 2 boxes of cake mix. I don't think it needs two. One box of cake mix baked according to the box directions yields 2, 8 or 9 inch cakes. Cut in half, those make 4 pieces, just as pictured. I only used one box.

This reply was: Helpful Inspiring