Pumpkin nut torte (november)

12 Servings

Ingredients

Quantity Ingredient
1 cup Walnuts; chopped
1 pack Spice cake mix; (18.25 ounces)
1 can Solid pack pure pumpkin; (16 ounces)
¾ cup Confectioners' sugar
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Ground nutmeg
1 Container frozen whipped topping; (16 ounces)

Directions

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 Posted to recipelu-digest Volume 01 Number 562 by PLK1028<PLK1028@...> on Jan 19, 1998

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