Pumpkin-Hazelnut Torte

Pumpkin-Hazelnut Torte

Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.

Prep Time

20

Minutes

Total Time

3:00

Hrs:Mins

Makes

12

servings

Cake
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
Pumpkin Cream
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
Garnish
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.
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.
Special Touch
Garnish the top of the torte with finely chopped and whole hazelnuts.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 9g,
    • Trans Fat 2g),
  • Cholesterol 70mg;
  • Sodium 340mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 2g,
    • Sugars 28g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.