Pumpkin Pumpkin Nut Torte

Name: Pumpkin Pumpkin Nut Torte
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 12
Ingredients: CAKE:; 1 can(s) canned pumpkin ( not pumpkin pie mix); 2-1/2 c bisquick mix; 1 c sugar; 3/4 c walnuts; 1/4 c shorting; 1 c milk; 1 tsp pumpkin pie spices; 1 tsp vanilla extract; 2 eggs; PUMPKIN CREAM:; 3/4 c powdered sugar; 1-1/2 c heavy whipping cream; 1/2 tsp pumpkin pie spices; 1/2 tsp vanilla extract; 1 c pumpkin; GARNISH:; 1/2 c walnuts, chopped

By Vanessa "Nikita" Milare
@Kitkat777

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.

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

Prep:

20 Min

Cook:

2 Hr 40 Min

Ingredients

CAKE:
1 can(s)

canned pumpkin ( not pumpkin pie mix)
2-1/2 c

bisquick mix
1 c

sugar
3/4 c

walnuts
1/4 c

shorting
1 c

milk
1 tsp

pumpkin pie spices
1 tsp

vanilla extract
2

eggs
PUMPKIN CREAM:
3/4 c

powdered sugar
1-1/2 c

heavy whipping cream
1/2 tsp

pumpkin pie spices
1/2 tsp

vanilla extract
1 c

pumpkin
GARNISH:
1/2 c

walnuts, chopped
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How to Make Pumpkin Pumpkin Nut Torte

Step-by-Step

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.
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.
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.
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.
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.