PUMPKIN SPICE TORTE
From rockyruby 15 years ago
- 30 minutes to make
- Serves 10
BEST CAKE EVER. I HATE TO BAKE BUT MY MOTHER HAS BEEN MAKING THIS SINCE I WAS VERY YOUNG AND EVERYONE REQUESTS IT FOR THEIR BIRTHDAYS. SO I HAD TO PICK UP ON THIS ONE. NOT SURE WHERE THE RECIPE COMES FROM, BUT IT'S A WINNER!
Ingredients
- 1 spice cake mix shopping list
- 1 16 OZ can pumpkin shopping list
- 2 TSP SODA shopping list
- 2 eggs shopping list
- 1/3 CUP water shopping list
- 1 5OZ vanilla pudding mix shopping list
- 2-1/2 CUPS milk shopping list
- 1 LARGE Cool Whip shopping list
- CARMEL glaze - RECIPE FOLLOWS: shopping list
- 1-3/8 OZ BOX milk DUDS shopping list
- 1 TBSP butter shopping list
- 2 TBSP milk shopping list
- 1/2 CUP SIFTED powder sugar shopping list
How to make it
- IN LARGE MIXING BOWL COMBINE CAKE MIX, PUMPKIN, SODA, EGGS AND WATER.
- BEAT ACCORDING TO PACKAGE DIRECTIONS, POUR INTO TWO GREASED AND LIGHTLY FLOURED 9 X 1-1/2 ROUND CAKE PANS.
- BAKE AT 350 FOR 25-30 MINUTES
- LET COOL 10 MINUTES, REMOVE FROM PANS AND COOL COMPLETELY.
- MEANWHILE PREPARE PUDDING ACCORDING TO PKG DIRECTIONS, BUT USE THE 2-1/2 CUPS MILK. COOL, STIR WELL.
- SPLIT EACH CAKE LAYER IN HALF TO MAKE FOUR LAYERS.
- PUT THE LAYERS TOGETHER WITH THE PUDDING.
- SPREAD THE COOL WHIP OVER SIDES AND TOP OF CAKE.
- SPOON CARMEL GLAZE AROUND OEDGE OF CAKE AND DRIZZLE DOWN SIDES.
- CARMEL GLAZE:
- MELT MILK DUDS AND BUTTER IN MILK, STIR CONSTANTLY. BEAT IN THE POWDERED SUGAR. COOL BEFORE DRIZZLING ON TORTE.
- REFRIGERATE UNTIL SERVING.
People Who Like This Dish 4
- greekgirrrl Long Island, NY
- auntybea Vernon, Canada
- wynnebaer Dunnellon, Florida
- cookiewoman Convoy, OH
- jeffsgirl Medford, OR
- rockyruby SANDUSKY, OH
- Show up here?Review or Bookmark it! ✔
auntybea
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "