Pumpkin nut torte (november)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Walnuts; chopped |
| 1 | pack | Spice cake mix; (18.25 ounces) |
| 1 | can | Solid pack pure pumpkin; (16 ounces) |
| ¾ | cup | Confectioners' sugar |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground nutmeg |
| 1 | Container frozen whipped topping; (16 ounces) | |
Directions
Prepare the spice cake as directed on the package. Add the chopped walnuts to the batter and bake according to the package directions for two 9 inch round cake pans. Allow to cool completely on wire racks. In a large bowl, combine the pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges. Repeat with the remaining layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixuture and leaving the sides unfrosted. Cover loosely and chill for at least 3 hours before serving.
Note: Top with additional pecan halves for that fancy finishing touch.
This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997
Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 562 by PLK1028<PLK1028@...> on Jan 19, 1998