PUMPKIN-HAZELNUT TORTE

Pumpkin-Hazelnut Torte image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 15

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Ingredients

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
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
1/2 cup chopped hazelnuts or walnuts

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g