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Recipe Name: Pumpkin-hazelnut Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 16-oz pumpkin
2 1/2 Cup(s) Bisquick original baking mix
1 Cup(s) Sugar
3/4 Cup(s) Ground hazelnuts or walnuts
1/4 Cup(s) Shortening
1 Cup(s) Milk
1 Teaspoon(s) Pumpkin pie spice
1 Teaspoon(s) Vanilla
2 Eggs
1/2 Cup(s) Chopped hazelnuts or pecans
Dried apricots
3/4 Cup(s) Powdered sugar
1 1/2 Cup(s) Whipping, heavy cream
1 Cup(s) Reserved canned pumpkin
HEAT oven to 350 degrees. Grease and flour two round pans,
9x1-1/2inches. Reserve 1 cup pumpkin for Pumpkin Cream. Beat
remainingpumpkin, the baking mix, sugar, 3/4 cup ground hazelnuts,
theshortening, milk, pumpkin pie spice, vanilla and eggs in large bowl
onlow speed 30 seconds, scraping bowl constantly. Beat on medium speed
4minutes, scraping bowl occasionally. Divide batter evenly between
pans.BAKE 25 to 30 minutes or until toothpick inserted in center comes
outclean. Cool 10 minutes; remove from pans. Cool completely.PREPARE
Pumpkin Cream. Place one cake layer, rounded side down, onserving
plate; spread with 1/2 of Pumpkin Cream. Top with second cakelayer,
rounded side up. Spread remaining Pumpkin Cream on top of cake.Garnish
with 1/2 cup chopped hazelnuts and apricots. Refrigerate 1 hourbefore
serving. Refrigerate any remaining cake. 12 servings.Pumpkin Cream:
Beat all ingredients except pumpkin in chilled large bowluntil stiff.
Gently fold in pumpkin.From <Betty Crocker: Bisquick Classics and New
Favorites>. Downloadedfrom Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 256
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 55.5mg
Sodium: 175.5mg
Potassium: 220.5mg
Carbohydrates: 38g
Fiber: 2.1g
Sugar: 34.2g
Protein: 2.8g

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