PUMPKIN-HAZELNUT TORTE

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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

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

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