Thursday, September 20, 2007

Pecan Pumpkin Torte…..Award Winning!!!

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10/12/07I am just adding an update to this recipe...This is now an official Award Winning Dessert...I gave the recipe to Jenny and she won Second Prize!!!! 

Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter softened
1 package 18 ounces spice cake mix
1 can 16 oz. solid packed pumpkin...Libby's is the best =)
1/4 cup butter softened
4 eggs
 
Filling
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel topping (find in the ice-cream topping section)
pecan halves
 
(Looking at the picture I have and the picture in my cookbook, I would double the filling part so that you have tons for the outside so that you do not see the in and out of the different layers, theirs has really nice knife strokes that go from top to bottom
 
Heat oven to 350 degrees. 
For cake, in large mixer bowl combine wafer crumbs, 1 cup chopped pecans and 3/4 cup butter.  Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes.  Press mixture evenly on bottom of 3 greased and floured 9-inch round cake pans.  In same bowl combine cake mix, pumpkin, 21/4 cup butter and eggs. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes.  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.
 
For filling, in small mixer bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy, 2 to 3 minutes.  On serving plate layer 3 cakes, nut side down, with 1/2 cup filling spread between each layer.  With remaining filling, frost sides only of cake.  Spread caramel topping over top of cake, drizzling some over the frosted sides.  Arrange pecan halves in rings on top of cake.  Store refrigerated.  Makes 16 servings.
 
To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.
 
This recipe was adapted from Great American Favorite Brand name Cookbook

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