Pecan Pumpkin Torte

Name: Pecan Pumpkin Torte
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12-16 servings.
Ingredients: 3 cups canned pumpkin; 2 cups sugar; 1-1/2 cups canola oil; 4 large 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

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.

Ingredients

3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
4 large 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire 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.