HARVEST PUMPKIN TORTE

Harvest Pumpkin Torte image

From a Hershey's cookbook.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 28

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Ingredients

4 - eggs
1/2 cup(s) sugar
1/2 cup(s) all purpose flour
1/3 cup(s) unsweetened cocoa
1/4 cup(s) sugar
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/3 cup(s) water
1 teaspoon(s) vanilla
1 tablespoon(s) sugar
- pumpkin filling (below)
- chocolate glaze (below)
- slivered almonds (optional)
FOR THE PUMPKIN FILLING
1 cup(s) canned pumpkin
1/4 cup(s) all purpose flour
1/3 cup(s) butter, softened
3 tablespoon(s) shortening
1 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1 3/4 cup(s) powdered sugar
FOR CHOCOLATE GLAZE
1/4 cup(s) unsweetened cocoa
3 tablespoon(s) water
2 tablespoon(s) butter
1 tablespoon(s) light corn syrup
1/2 teaspoon(s) vanilla
1-1 1/4 cup(s) powdered sugar

Steps:

Line 15 1/2x10 1/2x1 inch jelly roll pan with aluminum foil; generously grease foil. Set aside. beat egg yolks in large mixer bowl 2 minutes on medium speed. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa, 1/4 cup sugar, the baking soda, and salt; add alternately with water to egg yolk mixture on low speed just until batter is smooth. Add vanilla; set aside. Beat egg whites until foamy; add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold into chocolate mixture.
Spread batter evenly in prepared pan. Bake at 375 for 14-16 minutes or until top springs back when touched lightly. Invert onto slightly dampened towel; carefully remove foil. Cool. Cut cake crosswise into 4 equal pieces.
Prepare Pumpkin Filling: Combine pumpkin and flour in small saucepan. Cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; cool thoroughly. Combine butter and shortening in small mixer bowl; add cinnamon and nutmeg. Gradually add powdered sugar; beat until light and fluffy. Slowly blend in pumpkin mixture. Chill until mixture begins to set.
Place on piece of torte on serving plate; spread with about 3/4 cup of the Pumpkin Filling. Repeat layering with remaining cake and filling, ending with cake layer. Glaze top of cake with Chocolate Glaze; garnish with slivered almonds. Chill until serving time.
For the Chocolate Glaze: Combine cocoa, water, butter, and corn syrup in small saucepan. Cook over low heat, stirring constantly, until mixture thickens; remove from heat. Stir in vanilla. Gradually add powdered sugar; beat until smooth and thickened.