Recipe - Pumpkin Torte With Maple-Cream Cheese Frosting

3 cup Allpurpose Flour
3 One half teaspoon Baking Powder
1 teaspoon Baking Soda
One half teaspoon Salt
1 One half teaspoon Ground Cinnamon
Three fourths teaspoon Ground Nutmeg
One fourth teaspoon Ground Cloves
One fourth teaspoon Ground Ginger
1 One half cup Granulated Sugar
Three fourths cup Butter; softened
3 lg Eggs
1 One half cup Pumpkin Puree
1 One half teaspoon Vanilla Extract
One half cup Evaporated Milk
One fourth cup Water

MAPLE CREAM CHEESE FROSTING
1 pack (11oz.) Cream Cheese;
softened
1/3 cup Butter; softened
3 One half cup Confectioner's Sugar; sifted
2 teaspoon Maple Extract
15 Walnut or Pecan halves

Makes one 9Inch, 4Layer Torte

Preheat oven to 325F degrees and prepare two 9inch cake tins with a light
coating of nonstick cooking spray; set aside.

To prepare the pumpkin torte, blend together the flour, baking powder,
baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a mediumsize
mixing bowl.

Beat together the sugar and butter in a large mixer bowl until creamy. Add
the eggs, one at a time, blending well after each addition. Blend in the
pumpkin puree and vanilla, making sure to mix well.

Combine the evaporated milk and water in a small bowl. Add dry ingredients
and the diluted evaporated milk alternately to the creamed mixture,
beginning and ending with the dry ingredients. Distribute the batter evenly
into the prepared cake pans.

Bake for 35 to 40 minutes, or until wooden pick inserted in center comes
out clean. Cool the cakes in their pans on wire racks for about 15 minutes
before carefully removing the cakes from the pans.

When the cakes have completely cooled, cut each cake in half horizontally,
to create 4 layers.

Meanwhile prepare the frosting by blending together the cream cheese,
butter, and powdered sugar in a large mixing bowl until light and fluffy.
Blend in the maple flavoring and set aside.

To assemble, spread a layer of the maplecream cheese frosting between each
cake layer. Finish the top layer of the torte with a hearty amount of
frosting, and garnish with the halved huts.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Oct 15, 1999, converted by MM_Buster
v2.0l.