Free Recipe Pumpkin Nut Torte (November)
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin Nut Torte (November) Recipe
1 c Walnuts; chopped
1 pk Spice cake mix; (18.25
-ounces)
1 cn Solid pack pure pumpkin; (16
-ounces)
3/4 c Confectioners sugar
2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1 Container frozen whipped
-topping; (16 ounces)
Pumpkin Nut Torte (November) Preparation
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 Volume 01 Number 562 by PLK1028 <PLK1028@aol.com> on Jan 19, 1998
Cooking Temperature:
Recipe Serves: 12
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