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Maple Pumpkin Torte

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

12-14 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1 package white cake mix (regular size)
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

2 of 2

Maple Pumpkin Torte (continued)

Directions (continued)

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.

Nutrition 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.