Maple Pumpkin Torte Recipe
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
- 5. 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.
1 slice: 742 calories, 31g fat (9g saturated fat), 36mg cholesterol, 270mg sodium, 113g carbohydrate (79g sugars, 2g fiber), 5g protein.
Reviews for Maple Pumpkin Torte
"I absolutely love this recipe I make it every year for my husband Thanksgiving feast at work and get great comments....:)"
"This is an excellent cake! I used buttermilk instead of water and mini cinnamon chips instead of white chips. Will make again!"
"I have a question; what does 1-1/3 cups vanilla or white chips mean?"
"This is for Gloria. You can buy sugar free cake mix and use brown sugar splenda instead of brown sugar. Frosting use 1 8 oz cream cheese and sugar free cool whip mixed together. If you want sweet, add splenda to it."
"Sound delicious. Just wish it somehow could be made so that as a diabetic I could eat it. Over two meals worth of calories and carbs in one piece of cake!"
"really? starting with a box mix? If I have to doctor it, might as well start from flour and eggs, and leave out all the preservatives in the box mix!"
"I make this cake for fall get togethers and I always get requests for the recipe."