Pumpkin Torte
Pumpkin Almond Chocolate Cake
Enjoy this pumpkin and chocolate torte made using Betty Crocker® cake mix. A wonderful dessert topped with almonds.
Prep Time: 25 min
Total Time: 4 hours 10 min
Servings: 20
2 boxes Betty Crocker® chocolate fudge cake mix
  Water, butter and eggs called for on cake mix box
1 ½ teaspoons almond essence
500 ml whipping cream
65 grams powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla
225 grams canned pumpkin
30 grams coarsely chopped candied almonds
  • 1 Heat oven to 180°C (170°C for dark or nonstick pans). Generously grease bottoms only of 2 (23cm) round cake pans with shortening.
  • 2 Make cake mix as directed on box, using water, butter and eggs and stirring in almond essence. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 3 In chilled large bowl, beat whipping cream, powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
  • 4 Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining Cake.