The festive flavors of pumpkin, pecans
and spices create this showcase torte.
Pecan Pumpkin
Torte
Cake Ingredients:
2 cups crushed vanilla
wafers
1 cup chopped pecans
1/2 cup butter or margarine, softened
1 (18-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter or margarine, melted
3 large eggs
2 tablespoons water
Filling Ingredients:
3 cups powdered sugar
2/3 cup butter or margarine, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 cup caramel ice cream topping
Topping Ingredients:
1 cup pecan halves
Heat oven to 350°F.
Combine wafer crumbs,
chopped pecans and 1/2 cup butter in large mixer bowl. Beat at
medium speed, scraping bowl often, until mixture resembles coarse
crumbs. Press mixture evenly on bottom of three greased and floured
9-inch round cake pans.
Combine cake mix, pumpkin,
1/4 cup butter and eggs in same bowl. Beat at medium speed, scraping
bowl often, until well mixed. Spread 1 3/4 cups batter over crumbs
in each pan. Bake for 20 to 25 minutes or until wooden pick inserted
in center comes out clean. Cool 5 minutes; remove from pans.
Cool completely.
Combine powdered sugar,
2/3 cup butter, cream cheese and vanilla in small mixer bowl.
Beat at medium speed, scraping bowl often, until light and fluffy.
Place one cake nut-side
down on serving plate. Spread cake with 1/2 cup filling mixture.
Continue layering cakes with 1/2 cup filling mixture between
layers. Frost sides only of cake with remaining filling. Spread
caramel ice cream topping over top of cake, drizzling some over
sides. Arrange pecan halves in ring on top of cake. Store refrigerated.
Makes 16 servings.
Tip: To remove cake easily
from pan, place wire rack on top of cake and invert; repeat with
remaining cakes.
