Pumpkin Hazelnut Torte

• 1 (15 ounce) can pumpkin
• 2 12 cups Bisquick
• 1 cup sugar
• 34 cup ground hazelnuts
• 14 cup shortening
• 1 cup milk
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 2 eggs
• 34 cup powdered sugar
• 1 12 cups heavy whipping cream
• 12 teaspoon vanilla
• 14 teaspoon pumpkin pie spice

1. Heat oven to 350.
2. Grease and flour 2 round 9x1-1/2 inch pans.
3. Reserve 1 cup pumpkin, set aside.
4. Beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
5. Beat on medium speed 4 minutes, scraping bowl occasionally.
6. Divide batter evenly between pans.
7. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes, remove from pan, cool completely, about 1 hour.
9. Beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff.
10. Gently fold in pumpkin.
11. Place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream.
12. Top with second layer, rounded side up.
13. Spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
14. Refrigerate 1 hour before serving.

pumpkin, bisquick, sugar, ground hazelnuts, shortening, milk, pumpkin pie spice, vanilla, eggs, powdered sugar, heavy whipping cream, vanilla, pumpkin pie spice

Taken from www.food.com/recipe/pumpkin-hazelnut-torte-320138 (may not work)