Recipe - Pumpkin Nut Torte (November)

1 cup Walnuts; chopped
1 pack Spice cake mix; (18.25
ounces)
1 cn Solid pack pure pumpkin; (16
ounces)
Three fourths cup Confectioners' sugar
2 teaspoon Ground cinnamon
One half teaspoon Ground cloves
One fourth teaspoon Ground nutmeg
1 Container frozen whipped
topping; (16 ounces)

Prepare the spice cake as directed on the package. Add the chopped walnuts
to the batter and bake according to the package directions for two 9 inch
round cake pans. Allow to cool completely on wire racks. In a large bowl,
combine the pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg
until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of
the pumpkin mixture, spreading just to the edges. Repeat with the remaining
layers of cake and pumpkin mixture 3 more times, ending with the pumpkin
mixuture and leaving the sides unfrosted. Cover loosely and chill for at
least 3 hours before serving.

Note: Top with additional pecan halves for that fancy finishing touch.

This recipe comes from; Mr. Food® Cool Cravings ISBN 0688145795
Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipeludigest Volume 01 Number 562 by PLK1028 PLK1028@aol.com
on Jan 19, 1998