Pumpkin Patch Torte

This is a lovely cake for fall. It is light and the frosting is not too sweet. I could not imagine being able to cut the cake widthwise into thirds, so I cut it in half and made four layers. I also didn't bother with the green frosting for vines, I just used candy pumpkins to decorate.


Ingredients:

1 can (15 ounces solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt

Frosting:

1 cup maple syrup
2 egg whites
1/4 tsp cream of tartar
3 drops green food coloring
1 drop yellow food coloring

Candy pumpkins

Directions:

1. Line a greased 15x10x1 inch 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.

2. 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.

3. 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 the frosting reaches 160#, about 8 minutes. Transfer to a large mixing 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.

4. Cut cake widthwise into thirds. Place one layer on cake plate. Spread with 1/3 of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with reserved green frosting.


Taste of Home: Halloween