-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