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Harvest Pumpkin Torte Recipe

Harvest Pumpkin Torte

Prep Time: 30 Minutes

Skill Level: Expert

Recipe Rating


  • 4 eggs
  • 3/4 cup plus 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • Sliced almonds


  • 1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
  • 2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
  • 3. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
  • 4. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
  • 5. Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Prepare and spread SIMPLE COCOA GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 18 servings.
  • 1 cup canned pumpkin
  • 1/4 cup all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 3 tablespoons shortening
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-3/4 cups powdered sugar
  • 1. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, just until mixture comes to a boil (mixture will be very thick). Remove from heat. Beat with whisk until creamy and smooth; set aside. Cool completely.
  • 2. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until ready to use. About 2-1/4 cups filling.
  • 1 tablespoon butter or margarine
  • 1 tablespoon HERSHEY'S Cocoa
  • 1 tablespoon water
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Gradually add powdered sugar and vanilla, beating with whisk until smooth and thickened.

Ratings & Reviews

    This is delicious! Next time, though, I will double the filling.
    My co-workers loved the chocolate glaze. When I make this again I will make half the pumpkin filling, and twice the glaze. The pumpkin filling has a nice spicy flavor that compliments the chocolate. A lot of steps for a small cake, but it's worth the ooh's and ahh's.