An elegant torte layered with a pumpkin
and orange liqueur filling and topped with whipped cream will
be sure to please all the pumpkin lovers in your family.
Pumpkin
Torte with Orange Cream Filling
- 1 (18.25-ounce) package
yellow cake mix
1 (30-ounce) can LIBBY'S® Easy Pumpkin Pie Mix - divided
use (See note below.)
3 large eggs
1/4 cup vegetable oil
2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION®
Evaporated Milk
2 tablespoons cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marinier)
or orange juice - divided use
1 1/2 cups frozen whipped topping, thawed
Orange rind slices (optional)
- Preheat oven to 350°F
(175°C). Grease two 8 or 9-inch round cake pans.
- Beat cake mix, 1 1/2 cups
pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes.
Spoon into prepared pans.
- Bake for 25 to 30 minutes
or until wooden pick inserted in center of cakes comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks
to cool completely.
- Meanwhile, whisk together
evaporated milk and cornstarch in medium, heavy-duty saucepan.
Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat
to boiling over medium heat, stirring constantly. Boil for 1
minute or until thickened; remove from heat. Cover; cool to room
temperature.
- Sprinkle remaining 2 tablespoons
orange liqueur over tops of cakes. Cut layers in half horizontally.
Spread about 3/4 cup filling between layers. Spread top of cake
with whipped topping and garnish with orange curls, if desired.
Store in refrigerator.
Makes 12 servings.
Note: The pumpkin product
called for in this recipe is a convenient 'pumpkin mix' with
the sugar and spices already added, it is not plain pumpkin puree.
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
