Pumpkin spice torte

Yield: 1 torte

Measure 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)

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.

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