Pumpkin spice torte
1 torte
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pumpkin puree |
| 3 | cups | All-purpose flour |
| 3½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1½ | cup | Granulated sugar |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Grated nutmeg |
| 11 | ounces | Cream cheese, softened |
| ⅓ | cup | Butter, softened |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground ginger |
| 3 | Eggs | |
| ¾ | cup | Butter, softened |
| 1½ | teaspoon | Vanilla extract |
| ½ | cup | Evaporated milk |
| ¼ | cup | Water |
| 15 | Walnut or pecan halves | |
| 3½ | cup | Powdered sugar, sifted |
| 2 | teaspoons | Maple extract (to 3 ts) |
Directions
TORTE
MAPLE CREAM CHEESE FROSTING
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.