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Prep 20min
Total3hr0min
Servings12
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Ingredients
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
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Steps
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.
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You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.
Garnish the top of the torte with finely chopped and whole hazelnuts.
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