Pumpkin Almond Chocolate Torte

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

  • 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

  • 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

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

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.