Chocolate-Caramel Pumpkin Torte Recipe

Be the first to write a review

Rate recipe

I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. —Lauren Brennan, Hood River, Oregon

[X]

Rate Chocolate-Caramel Pumpkin Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate-Caramel Pumpkin Torte Recipe

Prep: 35 min. Bake: 15 min. + cooling

Yield: 12 Servings

35 15 50

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup chopped walnuts, toasted
CARAMEL FROSTING:
1/2 cup butter, softened
1/2 cup caramel sundae syrup
1 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE FROSTING:
1/2 cup butter, softened
1/3 cup baking cocoa
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
GARNISH:
1/3 cup chopped walnuts, toasted
3 tablespoons milk chocolate English toffee bits

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts.
Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.
Trim cake edges; cut widthwise into fourths. Place one layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving. Yield: 12 servings.

Nutritional Facts 1 slice equals 569 calories, 32 g fat (17 g saturated fat), 105 mg cholesterol, 529 mg sodium, 67 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate-Caramel Pumpkin Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p115