Pumpkin Hazelnut Torte

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 1 (15 ounce) can pumpkin
• 2 1/2 cups bisquick
• 1 cup sugar
• 3/4 cup ground hazelnuts
• 1/4 cup shortening
• 1 cup milk
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup powdered sugar
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon pumpkin pie spice

Recipe

• 1 heat oven to 350. grease and flour 2 round 9x1-1/2 inch pans.
• 2 reserve 1 cup pumpkin, set aside.
• 3 beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
• 4 beat on medium speed 4 minutes, scraping bowl occasionally. divide batter evenly between pans.
• 5 bake 25-30 minutes or until toothpick inserted in center comes out clean. cool 10 minutes, remove from pan, cool completely, about 1 hour.
• 6 beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff. gently fold in pumpkin.
• 7 place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream. top with second layer, rounded side up. spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
• 8 refrigerate 1 hour before serving.