PUMPKIN HAZELNUT TORTE

FOR THE CAKE:
1 (15 ounce) can pumpkin puree, divided use (not pumpkin pie mix)
2 1/2 cups Bisquick baking mix
1 cup sugar
3/4 cup ground hazelnuts or walnuts
1/4 cup shortening
1 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 eggs
FOR THE PUMPKIN CREAM:
3/4 cup powdered sugar
1 1/2 cups whipping cream
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 cup pumpkin (not pumpkin pie mix)
finely chopped and whole hazelnuts (optional, for garnish)

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans.

Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin and remaining ingredients for the torte in large bowl with electric mixer 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, about 1 hour.

TO ASSEMBLE THE TORTE:

PREPAER THE PUMPKIN CREAM:
Beat all ingredients for the Pumpkin Cream, except the reserved pumpkin, in chilled large bowl on high speed until stiff. Gently fold in the remaining 1 cup pumpkin puree.

Place cooled cake layer, rounded side down, on serving plate; spread with half of cream. Top with second layer, rounded side up. Spread remaining cream on top. If desired, garnish the top of the torte with finely chopped and whole hazelnuts.

Refrigerate 1 hour before serving. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375º. Bake 23 to 28 minutes. Cool 20 minutes and then remove from pans.

Servings: 12
Source: Betty Crocker Magazine #166, October 2000