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Pumpkin Patch Torte

This Halloween cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. —Taste of Home Test Kitchen

12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
FROSTING:
1 cup maple syrup
2 egg whites
1/4 teaspoon cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
grease the paper. In a large bowl, combine the pumpkin, sugars, eggs
and oil until well blended. Combine the flour, baking powder, baking
soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.
Pour batter into prepared pan.

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Pumpkin Patch Torte (continued)

Directions (continued)

Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before inverting onto
a wire rack to cool completely. Carefully remove waxed paper.
For frosting, in a large heavy saucepan over low heat, combine the
syrup, egg whites and cream of tartar. With a portable mixer, beat
on low speed for 1 minute. Continue beating until frosting reaches
160°, about 8 minutes. Transfer to a large bowl. Beat on high
speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4
cup frosting to a small bowl; tint with green and yellow food
coloring and set aside.
Cut cake widthwise into thirds. Place one layer on a serving plate;
spread with a third of the frosting. Repeat layers. Arrange pumpkins
on cake; add vines with the green frosting. Yield: 12 servings.