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    You are in: Home / Recipes / Harvest Pumpkin Torte Recipe
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    Harvest Pumpkin Torte

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    senseicheryl's Note:

    This recipe was featured in an email that I received this morning from Hershey's and the picture looks incredible! Visit www.hersheys.com to see for yourselves.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
    2. 2
      Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
    3. 3
      Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
    4. 4
      Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
    5. 5
      Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.
    6. 6
      PUMPKIN FILLING
    7. 7
      1 cup canned pumpkin.
    8. 8
      1/4 cup all-purpose flour
    9. 9
      1/3 cup butter or margarine, softened
    10. 10
      3 tablespoons shortening
    11. 11
      1 teaspoon ground cinnamon
    12. 12
      1/4 teaspoon ground nutmeg
    13. 13
      1-3/4 cups powdered sugar
    14. 14
      Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
    15. 15
      Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.
    16. 16
      CHOCOLATE GLAZE.
    17. 17
      1 tablespoon butter or margarine
    18. 18
      2 tablespoons HERSHEY'S Cocoa
    19. 19
      1 tablespoon water
    20. 20
      1/4 teaspoon vanilla extract
    21. 21
      2/3 cup powdered sugar
    22. 22
      Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.

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    Ratings & Reviews:

    • on October 22, 2008

      55

      It was very rich, a little complex but fun to make with a friend! Both the fluffy cake and the creamy middle part were amazing, and we almost didn't have enough glaze because we kept eating it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Harvest Pumpkin Torte

    Serving Size: 1 (22 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 51.1
     
    Calories from Fat 9
    17%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 35.2 mg
    11%
    Sodium 62.4 mg
    2%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.8 g
    27%
    Protein 1.5 g
    3%

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