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Chocolate-Caramel Pumpkin Torte

 Chocolate-Caramel Pumpkin Torte
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
12 ServingsPrep: 35 min. Bake: 15 min. + cooling

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 King Arthur Unbleached 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

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Chocolate-Caramel Pumpkin Torte (continued)

Ingredients (continued)

  • 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.