Spicy Pumpkin Torte Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cake
  package1
 Yellow Cake Mix
 Ground cinnamon1 Teaspoon
 Ground nutmeg1/2 Teaspoon
 Ground cloves1/4 Teaspoon
 1 package butterscotch flavor pudding and pie filling mix
 Ground cinnamon1/2 Teaspoon (Filling)
 Ground ginger1/4 Teaspoon (Filling)
 Ground cloves1/8 Teaspoon (Filling)
 Ground nutmeg1/8 Teaspoon (Filling)
 Skim milk2 Cup (16 tbs), divided (Filling)
 Solid pack pumpkin1/2 Cup (16 tbs) (Filling)
 Whipped topping envelope1 (Filling)
 Vanilla1/2 Teaspoon (Filling)
 2 tablespoons reserved filling

Directions

Preheat oven to 350°F.
Grease and flour two 8- or 9-inch round cake pans.
For Cake, combine cake mix, cinnamon, nutmeg and cloves in large bowl.
Prepare, bake and cool cake following package directions for No Cholesterol recipe.
Refrigerate cooled layers for ease in splitting.
For Filling, combine pudding mix, cinnamon, ginger, cloves and nutmeg in large bowl.
Stir in 1 1/2 cups skim milk.
Cook pudding as directed on package.
Add pumpkin.
Stir until well blended.
Place plastic wrap on surface of pudding.
Refrigerate until cool.
Prepare whipped topping using remaining 1/2 cup skim milk and vanilla, following package directions for mixing.
Remove 2 tablespoons filling; reserve.
Fold whipped topping into remaining filling.
To assemble torte, split each cake layer in half horizontally.
Spread one-fourth filling mixture on one cake layer.
Place second cake layer on top of filling mixture.
Repeat with remaining cake layers and filling mixture, ending with last fourth of filling mixture.
For Garnish, dot top with reserved filling.
Swirl with tip of knife.
Refrigerate until ready
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