Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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This festive Thanksgiving dessert combines the fall flavors of pumpkin, pecans and spices to create a showcase torte.
Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
Combine wafer crumbs, chopped pecans and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press mixture evenly onto bottom of prepared pans.
Combine cake mix, pumpkin, 1/4 cup butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread 1 1/2 cups batter over crumbs in each pan. Bake 18-23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
Place 1 cake nut-side down on serving plate. Spread cake with 1/2 cup filling mixture. Continue layering cakes with 1/2 cup filling mixture between layers. Frost sides only of cake with remaining filling. Spread caramel ice cream topping over top of cake, drizzling some over sides. Arrange pecan halves in ring on top of cake. Store refrigerated.
Dietary Fiber: 2g
I have the recipe for thiscake that came out in the original cookbook and is a little different. The original recipe uses spice cake mix but uses 3/4 cup butter (instead of 1/2 cup) for the vanilla wafer/pecan layer and it uses 1 (16 oz.) can pumpkin instead of 1 cup. Everything else is the same but I prefer the recipe version that I have. I don't know why they made the changes but the original recipe is a much richer, denser cake.
Made this with Biscoff cookies instead of vanilla wafersSo easy. So delish.Will make again....and again.....Am going to try it with the vanilla wafers
Awesome , delicious and a beautiful presentation!!!!
I have been making this at the hoidays for years. The flavor is amazing. And it's so easy to make. Everyone always loves it. And it looks beautiful when done.
I have made this recipe for many years...it is always a holiday showpiece and everyone has seconds:))
I've had this twice before and it's delicious - perfect for the holidays :)
I first made this torte for Thanksgiving 1987, from that year's "Irresistible Desserts", to take to a dinner where I was not known...I left a hero with an empty cake plate. It is not only delicious, but has an elegant presentation. It is a bit time consuming but well worth the effort. I usually increase the filling by at least 1/2 and score the sides of the frosted cake before allowing the caramel to drizzle down the sides. I am surprised the 1987 photo isn't included on this web site.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/18
© 2014 Land O'Lakes, Inc.
Since everyone seems to be so busy lately. So, my girlfriends and I are getting together for brunch to plan a few gatherings and playdates. While our main objective is to get some dates on the calendar, I have to be honest: we’re going to have more fun seeing each other and catching up than actually planning things to do! And, since it’s really all about the food when you get together with friends, I’m going to make Chocolate Toffee Brunch Biscuits to share.
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