Pumpkin Torte
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)
1 pkg yellow cake mix1 can (15 oz) solid pack pumpkin, divided
1/2 C milk
1/3 C vegetable oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz) cream cheese, softened
1 C confectioner's sugar
1 carton (16 oz) frozen whipped topping, thawed
1/4 C caramel ice cream topping
1/3 C chopped pecans, toasted
Combine the fry cake mix, 1 C pumpkin, milk, oil, eggs and 1 tsp. pumpkin pie spice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 25-30 minutes or until done in center. Cool 10 minute before removing from pan to wire rack. Cool completely. Beat cream cheese, sugar, and remaining pumpkin pie spice until smooth. Fold in whipped topping. Split each cake horizontally. Place a layer on a plate, spread with a fourth of filling. Repeat layers three times. Top with caramel topping and pecans.
2 comments:
Thank you for the recipe. It sounds delectable and I have yet to try it to determine. I'm a big fan of pumpkin and spice. It is exciting to find yet another pumkin recipe.
Smallest of them all- Let me know how it turns out for you.
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