| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) pumpkin |
| 2 1/2 | c | Bisquick original baking mix |
| 1 | c | Sugar |
| 3/4 | c | Ground hazelnuts or walnuts |
| 1/4 | c | Shortening |
| 1 | c | Milk |
| 1 | ts | Pumpkin pie spice |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1/2 | c | Chopped hazelnuts or pecans |
| Dried apricots | ||
| 3/4 | c | Powdered sugar |
| 1 1/2 | c | Whipping (heavy) cream |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Pumpkin pie spice |
| 1 | c | Reserved canned pumpkin |
INSTRUCTIONS
PUMPKIN CREAM HEAT oven to 350 degrees. Grease and flour two round pans, 9x1-1/2 inches. Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the baking mix, sugar, 3/4 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 1/2 of Pumpkin Cream. Top with second cake layer, rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish with 1/2 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.
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