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Pumpkin Almond Chocolate Torte
Pumpkin Almond Chocolate Torte
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Prep Time:
25 minutes
Total Time:
4 hours 10 minutes
Indulge in a decadent gluten-free pumpkin-chocolate torte using Betty Crocker® cake mix, topped with crunchy almonds.
Ingredients:
  • 2 boxes (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 1 1/2 teaspoons gluten-free almond extract
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons gluten-free vanilla
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup coarsely chopped gluten-free candied almonds
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and generously grease only the bottoms of 2 (9-inch) round cake pans with shortening.
  • Prepare cake mix according to the package instructions, adding water, butter, and eggs as directed, and carefully blending in almond extract. Bake as instructed. Allow the cakes to cool for 10 minutes, then gently run a knife around the edges of the pans to loosen them. Transfer the cakes from the pans to cooling racks. Let them cool completely for about 1 hour before decorating.
  • In a chilled large bowl, use an electric mixer on high speed to whip together the whipping cream, powdered sugar, pumpkin pie spice, and vanilla until stiff peaks form. Gently fold in the pumpkin until well combined.
  • Slice each cake horizontally to create 2 layers. Place the first bottom layer, cut side up, on a serving plate and spread one-fourth of the whipped cream mixture on top. Add another cake layer, this time cut side down, followed by another one-fourth of the whipped cream mixture. Repeat with the rest of the layers and whipped cream mixture. Finish by sprinkling with almonds. Chill in the refrigerator for 2 hours. Remember to cover and refrigerate any leftovers.

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