Pumpkin-hazelnut torte

Yield: 12 Servings

Measure Ingredient
1 can (16-oz) pumpkin
2½ cup Bisquick original baking mix
1 cup Sugar
¾ cup Ground hazelnuts or walnuts
¼ cup Shortening
1 cup Milk
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla
2 Eggs
½ cup Chopped hazelnuts or pecans
Dried apricots
¾ cup Powdered sugar
1½ cup Whipping (heavy) cream
½ teaspoon Vanilla
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, .

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