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Maple Pumpkin Torte Recipe

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“This dessert always gets rave reviews,” says Dianna Wara of Washington, Illinois. “When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen.”

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Maple Pumpkin Torte Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 12-14 Servings

20 20 40

Ingredients

1 package (18-1/4 ounces) white cake mix
3/4 cup all-purpose flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1-1/3 cups vanilla or white chips
1/4 cup chopped pecans
FROSTING:
1 cup butter-flavored shortening
7-1/2 cups confectioners' sugar
3/4 cup milk
2 teaspoons vanilla extract
1 to 1-1/2 teaspoons maple flavoring

Directions

Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 742 calories, 31 g fat (9 g saturated fat), 36 mg cholesterol, 270 mg sodium, 113 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Maple Pumpkin Torte in Taste of Home October/November 2005, p52

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