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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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I love hazelnuts, and once i saw the picture that goes along with this recipe my mouth just started watering! I had to post it here so i don't lose it. cool and chill times are included in the cooking times. Ingredients:
1 (15 ounce) can pumpkin |
2 1/2 cups bisquick |
1 cup sugar |
3/4 cup ground hazelnuts |
1/4 cup shortening |
1 cup milk |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla |
2 eggs |
3/4 cup powdered sugar |
1 1/2 cups heavy whipping cream |
1/2 teaspoon vanilla |
1/4 teaspoon pumpkin pie spice |
Directions:
1. Heat oven to 350. Grease and flour 2 round 9x1-1/2 inch pans.
2. Reserve 1 cup pumpkin, set aside.
3. Beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
4. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
5. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, cool completely, about 1 hour.
6. Beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff. Gently fold in pumpkin.
7. Place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream. Top with second layer, rounded side up. Spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
8. Refrigerate 1 hour before serving.
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