Pumpkin Torte

This is today's dessert for Thanksgiving dinner with my family. I am indeed, thankful!

Ingredients:

1 regular size box golden cake mix

      15 ounce (443ml) can pumpkin puree, divided

1/2 cup milk

4 large eggs

1/3 (78 ml) cup canola oil

1 1/2 teaspoons pumpkin pie spice, divided

      8 ounce (250 ml) package cream cheese, softened

1 cup (250 ml) icing sugar 

16 ounce (500 ml) container Cool Whip, thawed (real whipped cream may be substituted) 

1/4 cup (75 ml) caramel sauce 

1/4 cup (75 ml) chopped Skor candy bar

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Set aside.
2. In a large bowl, combine cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon of pumpkin pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Divide and pour the cake batter evenly among the two baking pans.
3. Bake for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool cakes for 10 minutes before removing from the pans to wire racks. Cool completely.
4. In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar, remaining pumpkin puree and pumpkin pie spice. Beat mixture until very smooth. Fold in the cool whip.
5. Cut each cake horizontally into two layers. Place one layer of cake onto a large serving plate. Spread 1/4 of the filling evenly over the top. Repeat layers 3 more times, ending with the filling on the very top. Sprinkle the chopped Skor bits all over the top and then drizzle with caramel sauce. Store cake in the fridge.

Serves 10-12.