Pumpkin Spice Torte

By Bean4bella

Ingredients

• FROSTING:
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1-1/2 cups canned pumpkin
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup buttermilk
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-1/2 cups confectioners' sugar
• 2 to 3 teaspoons maple flavoring
• 10 to 12 walnut halves, toasted

Details

Servings 10

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve spreading consistency. Place one cake layer on a serving plate; spread with 1 cup frosting. Repeat with remaining layers and frosting. Garnish with walnuts. Store in the refrigerator.