| 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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