The festive flavors of pumpkin, pecansand spices create this showcase torte.
Recipe: 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 (175°C).
Combine wafer crumbs, chopped pecans and1/2 cup butter in large mixer bowl. Beat at medium speed, scrapingbowl often, until mixture resembles coarse crumbs. Press mixtureevenly on bottom of three greased and floured 9-inch round cakepans.
Combine cake mix, pumpkin, 1/4 cup butterand eggs in same bowl. Beat at medium speed, scraping bowl often,until well mixed. Spread 1 3/4 cups batter over crumbs in eachpan. Bake for 20 to 25 minutes or until wooden pick insertedin 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 mediumspeed, scraping bowl often, until light and fluffy.
Place one cake nut-side down on servingplate. Spread cake with 1/2 cup filling mixture. Continue layeringcakes with 1/2 cup filling mixture between layers. Frost sidesonly of cake with remaining filling. Spread caramel ice creamtopping over top of cake, drizzling some over sides. Arrangepecan halves in ring on top of cake. Store refrigerated.
Makes 16 servings.
Tip: To remove cake easily from pan, placewire rack on top of cake and invert; repeat with remaining cakes.