Found on facebook; original recipe from http://theviewfromgreatisland.com/2013/09/pumpkin-walnut-cake-with-nutella-frosting.html. To substitute another pan for the springform pan called for in the recipe, check http://www.joyofbaking.com/PanSizes.html —
Ingredients: [‘pumpkin puree’, ‘light olive oil’, ‘eggs’, ‘sour cream’, ‘cinnamon’, ‘nutmeg’, ‘allspice’, ‘ground cardamom’, ‘brown sugar’, ‘white sugar’, ‘all-purpose flour’, ‘baking soda’, ‘salt’, ‘hazelnuts’, ‘chocolate hazelnut spread’, ‘sour cream’, ‘powdered sugar’, ‘milk’]
Quantity of Ingredients: [“”,”1 cup pumpkin puree (not pumpkin pie filling)”,”1/2 cup light olive oil”,”2 large eggs”,”1/2 cup sour cream (or yogurt)”,”1/4 teaspoon cinnamon”,”1/4 teaspoon nutmeg”,”1/4 teaspoon allspice”,”1/4 teaspoon ground cardamom”,”1/2 cup packed brown sugar”,”1/2 cup white sugar”,”2 cups all-purpose flour”,”1 teaspoon baking soda”,”1/2 teaspoon salt”,”1 cup chopped hazelnuts, toasted “,””,”1 cup nutella chocolate hazelnut spread”,”1/4 cup sour cream (or yogurt)”,”1 1/3 cups powdered sugar”,” milk (to thin) or cream (to thin)”]
Number of Servings: 10
Steps: [‘Preheat oven to 350°F.’, ‘In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.’, ‘In a separate small bowl whisk together the flour, soda and salt. Fold the dry ingredients into the wet, mixing just until combined. Fold in the hazelnuts, if using.’, ‘Spread the batter evenly in a lightly greased 9 inch springform pan.’, ‘Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.’, ‘Cool briefly before removing from the pan.’, ‘Make the frosting by mixing together the Nutella, sour cream and powdered sugar.’, ‘Add just enough milk or cream for a spreadable consistency.’, ‘Add a little more powdered sugar if the frosting seems too thin. Spread on the completely cooled cake.’]