PUMPKIN PUMPKIN NUT TORTE
I love any kind of cake. I love coming up with new ideas or findong new recipes. This is a recipe I found well looking for something else. I told a friend & she asked me to make it for her. It was a hit with her & her family, as well as mine.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 3h
Number Of Ingredients 18
Steps:
- 1. First pre-heat the oven to 350F. Then grease & flour two 9 inch round cake pans. Reserve 1 cup of the canned pumpkin & set aside.
- 2. Next in a large bowl beat the remaining pumpkin & all the remaining cake ingredients with an eletric mixer on low speed for about 30 sec. Make sure to scrape down the bowl occaionally. Then divide the batter evenly between the 2 pans.
- 3. Then bake for about 25 to 30 mins or until toothpick comes out clean. Let cakes cool for about 10 mins. Then remove from the pans to a cooling rack to fully cool for about an hour.
- 4. Next in a large chilled bowl beat all of the pumpkin cream ingredients except the reserved pumpkin on high speed until stiff. Then slowly mix in the reserved pumpkin. Then set 1-1/3 cups.
- 5. Then place one cake layer rounded side down on the serving plate. Spread with 1-1/2 cups pumpkin cream. Then top with the second cake rounded side up. SPread the remaining pumpkin cream on the top. Sprinkle with the nuts. Refrigerate for about 1 hour before serving.
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