Yield: 12 Servings
|1 can||(16-oz) pumpkin|
|2½ cup||Bisquick original baking mix|
|¾ cup||Ground hazelnuts or walnuts|
|1 teaspoon||Pumpkin pie spice|
|½ cup||Chopped hazelnuts or pecans|
|¾ cup||Powdered sugar|
|1½ cup||Whipping (heavy) cream|
|¼ teaspoon||Pumpkin pie spice|
|1 cup||Reserved canned pumpkin|
HEAT oven to 350 degrees. Grease and flour two round pans, 9x1-½ inches.
Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the baking mix, sugar, ¾ cup ground hazelnuts, the shortening, milk, pumpkin pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving plate; spread with ½ of Pumpkin Cream. Top with second cake layer, rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish with ½ cup chopped hazelnuts and apricots. Refrigerate 1 hour before serving. Refrigerate any remaining cake. 12 servings.
Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl until stiff. Gently fold in pumpkin.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .