Recipe - Pumpkin-Hazelnut Torte

1 cn (16oz) pumpkin
2 One half cup Bisquick original baking mix
1 cup Sugar
Three fourths cup Ground hazelnuts or walnuts
One fourth cup Shortening
1 cup Milk
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla
2 Eggs
One half cup Chopped hazelnuts or pecans
Dried apricots

PUMPKIN CREAM
Three fourths cup Powdered sugar
1 One half cup Whipping (heavy) cream
One half teaspoon Vanilla
One fourth teaspoon Pumpkin pie spice
1 cup Reserved canned pumpkin

HEAT oven to 350 degrees. Grease and flour two round pans, 9x1One half inches.
Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the
baking mix, sugar, Three fourths cup ground hazelnuts, the shortening, milk, pumpkin
pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping
bowl constantly. Beat on medium speed 4 minutes, scraping bowl
occasionally. Divide batter evenly between pans.

BAKE 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. Cool completely.

PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving
plate; spread with One half of Pumpkin Cream. Top with second cake layer,
rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish
with One half cup chopped hazelnuts and apricots. Refrigerate 1 hour before
serving. Refrigerate any remaining cake. 12 servings.

Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl
until stiff. Gently fold in pumpkin.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.