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Monday, November 18, 2013

Luscious Pumpkin Torte

This autumn dessert is not only impressive, it’s totally decadent!  No one will ever guess it’s low fat, so don’t tell ‘em unless you have to! This recipe originated from a Better Homes and Gardens magazine and was then re-vamped by my pal, Amber Groeling, Topeka Hy-Vee Dietitian.  I tweaked the recipe once more to add the assorted toppings. 

Serves 12

1 pkg. spice cake mix
15 oz. canned pumpkin puree
1 container French vanilla cool-whip, defrosted
12 oz. plain Greek yogurt
1 small pkg. instant cheesecake pudding mix, regular sugar-free
1 tsp. pumpkin pie spice
3 Tbs. chopped, toasted pecans
1/3 cup toasted coconut
2 Tbs. chopped dried cranberries

Cakes made in celebration of WIBW's 60th Anniversary, November 15, 2013.  Cake on left is a white cake with whipped cream frosting and chocolate crumble topping.  Pumpking torte (recipe here) is pictured on the right.  
Preheat oven to 350 degrees.  Spray two 9-inch round cake pans with non-stick spray.  In a large bowl using a spatula, gently combine cake mix and pumpkin puree until blended; mixture will be very thick. Divide prepared mixture between the cake pans and smooth with a spatula. Bake cakes for 15-20 minutes until set and lightly browned: cool completely. (Cake will be dense, and will not rise much during baking.) Meanwhile, combine cool-whip, yogurt, pudding and spice mix until well blended.  Refrigerate until ready to use.

To assemble, place the first layer on a cake plate and top with ½ of the cool-whip mixture; sprinkle with half of  coconut.  Top with next cake layer and remaining cool-whip mixture.  Garnish with remaining coconut, pecans and cranberries.  Chill before serving. 

Tip:  To ensure that your layer cakes always pop right out of the pans once cooled, cut a parchment sheet into rounds that you can place into the bottom of your cake pans; spray parchment and pan with nonstick spray, then fill pans with cake mix and bake as usual. 

Now You're Cookin',
Chef Alli