Harvest Pumpkin Torte

Name: Harvest Pumpkin Torte
Ingredients: 4 large eggs separated; 3/4 cup sugar; 1 tablespoon sugar; 1/2 cup flour, all-purpose; 13 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 13 cup water; 1 teaspoon vanilla extract; 1 cup pumpkin; 1/4 cup flour, all-purpose; 13 cup butter; 3 tablespoons vegetable shortening; 1 teaspoon cinnamon ground; 1/4 teaspoon nutmeg ground; 1 3/4 cups powdered sugar; 1 tablespoon butter or margarine; 2 tablespoons cocoa powder; 1 tablespoon water; 23 cup powdered sugar; 1/4 teaspoon vanilla extract

21 ingredients

20 steps

Ingredients

4 large eggs separated
3/4 cup sugar
1 tablespoon sugar
1/2 cup flour, all-purpose
13 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
13 cup water
1 teaspoon vanilla extract
1 cup pumpkin
1/4 cup flour, all-purpose
13 cup butter
3 tablespoons vegetable shortening
1 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
1 3/4 cups powdered sugar
1 tablespoon butter or margarine
2 tablespoons cocoa powder
1 tablespoon water
23 cup powdered sugar
1/4 teaspoon vanilla extract

Directions

1

Heat oven to 375F (190C).
2

Line 15 1/2x10 1/2x1-inch jelly roll pan with foil; generously grease foil.
3

In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes.
4

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.
5

Stir in vanilla; set aside.
6

In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form.
7

Gradually fold beaten egg whites into chocolate mixture until well blended.
8

Spread batter evenly into prepared pan.
9

Bake 14 to 16 minutes or until top springs back when touched lightly.
10

Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel.
11

Carefully peel off foil.
12

Cool completely.
13

Meanwhile, prepare PUMPKIN FILLING.
14

Cut cake crosswise into four equal pieces.
15

Place one piece on serving plate; spread about 3/4 cup PUMPKIN FILLING over top.
16

Repeat layering with remaining cake and filling, ending with cake layer.
17

Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired.
18

Refrigerate until serving time.
19

Refrigerate leftovers.
20

8 to 10 servings.