-TORTE-
1 1/2 c Pumpkin puree
3 c All-purpose flour
3 1/2 ts Baking powder
1 ts Baking soda
1 1/2 c Granulated sugar
1/2 ts Salt
1 1/2 ts Ground cinnamon
3/4 ts Grated nutmeg
1/4 ts Ground cloves
1/4 ts Ground ginger
3 Eggs
3/4 c Butter, softened
1 1/2 ts Vanilla extract
1/2 c Evaporated milk
1/4 c Water
15 Walnut or pecan halves
MAPLE CREAM CHEESE FROSTING
11 oz Cream cheese, softened
1/3 c Butter, softened
3 1/2 c Powdered sugar, sifted
2 ts Maple extract (to 3 ts)
Preheat oven to 325 degrees. Combine flour, baking powder, baking soda,
salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. Beat sugar and
butter in a large mixer bowl until creamy. Add eggs, one at a time, beating
well after each addition. Beat in pumpkin and vanilla; mix well. Combine
the evaporated milk and water. Add dry ingredients alternately with the
diluted evaporated milk to the cream mixture, beginning and ending with the
dry ingredients. Spread evenly into 2 wax paper lined and greased 9 inch
round cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in
center comes out clean. Cool in pans on wire racks for 15 minutes. Remove
from pans; carefully remove wax paper. Cool completely. Cut each cake in
half horizontally. Spread the Maple Cream Cheese frosting between layers
and over top of cake. Garnish with nut halves.
FROSTING: Beat the cream cheese, butter and powdered sugar in a large mixer
bowl until light and fluffy. Beat in the maple flavoring.
Yields
1 Torte
