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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- 1Heat oven to 375Â°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
- 2Beat 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.
- 3Beat 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.
- 4Bake 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.
- 5Meanwhile, 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.
- 6PUMPKIN FILLING
- 71 cup canned pumpkin.
- 81/4 cup all-purpose flour
- 91/3 cup butter or margarine, softened
- 103 tablespoons shortening
- 111 teaspoon ground cinnamon
- 121/4 teaspoon ground nutmeg
- 131-3/4 cups powdered sugar
- 14Combine 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.
- 15Beat 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.
- 16CHOCOLATE GLAZE.
- 171 tablespoon butter or margarine
- 182 tablespoons HERSHEY'S Cocoa
- 191 tablespoon water
- 201/4 teaspoon vanilla extract
- 212/3 cup powdered sugar
- 22Melt 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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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
- Total Fat 1.0 g
- Saturated Fat 0.3 g
- Cholesterol 35.2 mg
- Sodium 62.4 mg
- Total Carbohydrate 9.5 g
- Dietary Fiber 0.4 g
- Sugars 6.8 g
- Protein 1.5 g