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Pumpkin-Hazelnut Torte

  • 12servings
  • 180minutes
  • 430calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 can (15 oz) pumpkin (not pumpkin pie mix)

  3. 2 1/2 cups Original Bisquick® mix

  4. 1 cup granulated sugar

  5. 3/4 cup ground hazelnuts or walnuts

  6. 1/4 cup shortening

  7. 1 cup milk

  8. 1 teaspoon pumpkin pie spice

  9. 1 teaspoon vanilla

  10. 2 eggs

  11. Pumpkin Cream

  12. 3/4 cup powdered sugar

  13. 1 1/2 cups whipping cream

  14. 1/2 teaspoon pumpkin pie spice

  15. 1/2 teaspoon vanilla

  16. Reserved 1 cup pumpkin

  17. Garnish

  18. 1/2 cup chopped hazelnuts or walnuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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