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Pecan Pumpkin Torte

Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.

12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons 2% milk
Pecan halves, optional

Directions

In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small
bowl, combine the flour, cinnamon, baking soda, baking powder and
salt; gradually beat into pumpkin mixture until blended. Stir in
chopped pecans.
Pour into three greased 9-in. round baking pans. Bake at 350° for
40-50 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire

2 of 2

Pecan Pumpkin Torte (continued)

Directions (continued)

racks to cool completely.
For frosting, in a small bowl, beat cream cheese and confectioners'
sugar until smooth. Beat in vanilla and enough milk to achieve a
spreading consistency. Place one cake layer on a serving platter;
spread with a third of the frosting. Repeat layers twice. Garnish
with pecan halves if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 528 calories, 27 g fat (5 g saturated fat), 62 mg cholesterol, 328 mg sodium, 70 g carbohydrate, 3 g fiber, 5 g protein.