Pumpkin Patch Torte

By cecelia26_

Ingredients

• FROSTING:
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup packed brown sugar
• 1/2 cup sugar
• 4 Eggland's Best Eggs
• 1/2 cup canola oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Dash of salt
• 1 cup maple syrup
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 3 drops green food coloring
• 1 drop yellow food coloring
• Candy pumpkins

Preparation

Step 1

•Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
grease the paper. In a large bowl, combine the pumpkin, sugars, eggs
and oil until well blended. Combine the flour, baking powder, baking
soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.
Pour batter into prepared pan.
•Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before inverting onto
a wire rack to cool completely. Carefully remove waxed paper.
•For frosting, in a large heavy saucepan over low heat, combine the
syrup, egg whites and cream of tartar. With a portable mixer, beat
on low speed for 1 minute. Continue beating until frosting reaches
160°, about 8 minutes. Transfer to a large bowl. Beat on high
speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4
cup frosting to a small bowl; tint with green and yellow food
coloring and set aside.
•Cut cake widthwise into thirds. Place one layer on a serving plate;
spread with a third of the frosting. Repeat layers. Arrange pumpkins
on cake; add vines with the green frosting.