posted by breezy 5050 09-03-100 9:10 AM
Pecan Pumpkin Torte
Cake:
2 cups crushed vanilla wafers
1 cup crushed pecans
3/4 cup butter (softened)
1 package spice cake mix
1 (16 oz.) can of solid packed pumpkin
1/4 cup butter (softened)
4 eggs
Topping:
3 cups powdered sugar
2/3 cup butter (softened)
4 oz. cream cheese (softened)
2 teaspoons vanilla
1/4 cup caramel topping
pecan halves
Preheat oven to 350 degrees
For cake, in large bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. Beat at medium speed, until crumbly 1 to 2 minutes. Divide mixture between 3 greased and floured 9 inch cake pans. Press evenly on bottom of each.
In same bowl, combine cake mix, pumpkin filling,1/4 cup of butter and eggs. Beat at medium speed until well mixed 2 to 3 minutes. Spread 1 3/4 cups batter over crumbs in each pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool for 5 minutes. Remove from pans and cool completely.
For filling:
In a medium mixer bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed until light and fluffy.
On a serving plate place cake nut side down and frost top with 1/2 cup frosting. Repeat with next layer but do not frost top of last cake. Frost sides with remaining icing. Spread caramel topping over top of cake letting it drizzle down over the sides. Place pecan halves in a circle on top of outer edge of the cake and five in the center