Maple Pumpkin Torte Recipe

By KSmitherman

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) white cake mix
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.
For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
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.