Pumpkin-Hazelnut Torte
Ingredients
- Cake:
- 1 15-oz. can pumpkin (not pumpkin pie mix), reserve 1 C. for pumpkin mousse
- 2 1/2 C. Original Bisquick® mix
- 1 C. granulated sugar
- 3/4 C. ground hazelnuts or walnuts
- 1/4 C. shortening
- 1 C. milk
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 2 eggs
- Pumpkin Cream:
- 3/4 C. powdered sugar
- 1 1/2 C. whipping cream
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla
- reserved 1 C. pumpkin
- Garnish:
- 1/2 C. chopped hazelnuts or walnuts
Directions
Heat oven to 350 degrees. 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 25-30 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.
