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
PUMPKIN CREAM
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
HEAT oven to 350 degrees. Grease and flour two round pans, 9×1-1/2 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,
Yields
12 Servings