3 c All-purpose Flour
3 1/2 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 1/2 ts Ground Cinnamon
3/4 ts Ground Nutmeg
1/4 ts Ground Cloves
1/4 ts Ground Ginger
1 1/2 c Granulated Sugar
3/4 c Butter; softened
3 lg Eggs
1 1/2 c Pumpkin Puree
1 1/2 ts Vanilla Extract
1/2 c Evaporated Milk
1/4 c Water
MAPLE CREAM CHEESE FROSTING
1 pk (11-oz.) Cream Cheese;
-softened
1/3 c Butter; softened
3 1/2 c Confectioner’s Sugar; sifted
2 ts Maple Extract
15 Walnut or Pecan halves
Makes one 9-Inch, 4-Layer Torte
Preheat oven to 325-F degrees and prepare two 9-inch cake tins with a light
coating of non-stick cooking spray; set aside.
To prepare the pumpkin torte, blend together the flour, baking powder,
baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium-size
mixing bowl.
Beat together the sugar and butter in a large mixer bowl until creamy. Add
the eggs, one at a time, blending well after each addition. Blend in the
pumpkin puree and vanilla, making sure to mix well.
Combine the evaporated milk and water in a small bowl. Add dry ingredients
and the diluted evaporated milk alternately to the creamed mixture,
beginning and ending with the dry ingredients. Distribute the batter evenly
into the prepared cake pans.
Bake for 35 to 40 minutes, or until wooden pick inserted in center comes
out clean. Cool the cakes in their pans on wire racks for about 15 minutes
before carefully removing the cakes from the pans.
When the cakes have completely cooled, cut each cake in half horizontally,
to create 4 layers.
Meanwhile prepare the frosting by blending together the cream cheese,
butter, and powdered sugar in a large mixing bowl until light and fluffy.
Blend in the maple flavoring and set aside.
To assemble, spread a layer of the maple-cream cheese frosting between each
cake layer. Finish the top layer of the torte with a hearty amount of
frosting, and garnish with the halved huts.
Yields
1 servings