Harvest Pumpkin Torte

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 24
• 4 eggs, separated
• 3/4 cup sugar
• 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/3 cup cocoa, hershey's
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• sliced almonds (optional)

Recipe

• 1 heat oven to 375â°f. line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
• 2 beat 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.
• 3 beat 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.
• 4 bake 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.
• 5 meanwhile, 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.
• 6 pumpkin filling
• 7 1 cup canned pumpkin.
• 8 1/4 cup all-purpose flour
• 9 1/3 cup butter or margarine, softened
• 10 3 tablespoons shortening
• 11 1 teaspoon ground cinnamon
• 12 1/4 teaspoon ground nutmeg
• 13 1-3/4 cups powdered sugar
• 14 combine 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.
• 15 beat 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.
• 16 chocolate glaze.
• 17 1 tablespoon butter or margarine
• 18 2 tablespoons hershey's cocoa
• 19 1 tablespoon water
• 20 1/4 teaspoon vanilla extract
• 21 2/3 cup powdered sugar
• 22 melt 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.