-TORTE-
1 1/2 c Pumpkin puree 1/4 ts Ground cloves
3 c All-purpose flour 1/4 ts Ground ginger
3 1/2 ts Baking powder 3 Eggs
1 ts Baking soda 3/4 c Butter, softened
1 1/2 c Granulated sugar 1 1/2 ts Vanilla extract
1/2 ts Salt 1/2 c Evaporated milk
1 1/2 ts Ground cinnamon 1/4 c Water
3/4 ts Grated nutmeg 15 Walnut or pecan halves
———————MAPLE CREAM CHEESE FROSTING———————
11 oz Cream cheese, softened 3 1/2 c Powdered sugar, sifted
1/3 c Butter, softened 2 ts Maple extract (to 3 ts)
Preheat oven to 325 degrees. Combine flour, baking
powder, baking soda, salt, cinnamon, nutmeg, cloves
and ginger in a medium bowl. Beat sugar and butter in
a large mixer bowl until creamy. Add eggs, one at a
time, beating well after each addition. Beat in
pumpkin and vanilla; mix well. Combine the evaporated
milk and water. Add dry ingredients alternately with
the diluted evaporated milk to the cream mixture,
beginning and ending with the dry ingredients. Spread
evenly into 2 wax paper lined and greased 9 inch round
cake pans. Bake for 35 to 40 minutes or until wooden
pick inserted in center comes out clean. Cool in pans
on wire racks for 15 minutes. Remove from pans;
carefully remove wax paper. Cool completely. Cut each
cake in half horizontally. Spread the Maple Cream
Cheese frosting between layers and over top of cake.
Garnish with nut halves.
FROSTING: Beat the cream cheese, butter and powdered
sugar in a large mixer bowl until light and fluffy.
Beat in the maple flavoring.
Yields
1 torte