CHOCOLATE-CARAMEL PUMPKIN TORTE

Chocolate-Caramel Pumpkin Torte image

I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 27

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup chopped walnuts, toasted
CARAMEL FROSTING:
1/2 cup butter, softened
1/2 cup caramel sundae syrup
1 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE FROSTING:
1/2 cup butter, softened
1/3 cup baking cocoa
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
GARNISH:
1/3 cup chopped walnuts, toasted
3 tablespoons milk chocolate English toffee bits

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts., Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners' sugar and vanilla; beat until smooth., For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth., Trim cake edges; cut widthwise into fourths. Place one layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving.

Nutrition Facts : Calories 569 calories, Fat 32g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.