Description
A recipe for Pumpkin Torte With Orange Cream Filling

Ingredients

• 1 package (18.25 ounces) yellow cake mix
  
• 1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
  
• 3 large eggs
  
• 1/4 cup vegetable oil
  
• 2/3 cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk
  
• 2 tablespoons cornstarch
  
• 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided
  
• 1 1/2 cups frozen whipped topping, thawed
  
• Orange rind curls (optional)

Preparation
PREHEAT oven to 350°F. Grease two 8- or 9-inch-round cake pans.

BEAT cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans.

BAKE 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

MEANWHILE, WHISK together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature.

SPRINKLE remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available