| Ingredient | Amount |
|---|---|
| Spice cake mix | 1 box |
| Pumpkin | 1 (16 oz) can |
| Soda | 2 tsp |
| Eggs | 2 |
| Water | 1/3 cup |
| Vanilla pudding mix | 1 pkg (4 1/2 to 5 oz) |
| Milk | 2 1/2 cups |
| Walnuts, chopped | 1/2 cup |
| Cool whip | 1 lg. container |
Combine cake mix, pumpkin, soda, eggs and water. Beat according to pkg. directions. Pour into 2 greased 9" round pans. Bake at 350° for 25 - 30 minutes. Let cool 10 minutes. Remove from pans, cool completely. Meanwhile prepare pudding according to pkg. directions but use the 2 ½ cups milk, cool; stir in nuts. Split each cake layer in half crosswise to make 4 layers. Put the layers together with pudding. Whip dessert topping according to directions or use Cool Whip and spread over top and sides of cake. Spoon caramel glaze (recipe below) over top of cake and drizzle down the sides.
| Ingredient | Amount |
|---|---|
| Milk Duds | 1 (3 oz) box About 15 pieces |
| Butter | 1 Tbsp |
| Milk | 2 Tbsp |
| Powdered sugar, sifted | 1/2 cup |
Melt Milk Duds and butter in milk; stirring constantly. Beat in sifted powdered sugar and cool before drizzling on torte. Add extra milk if needed to make consistency just pourable.
Click Arrow