MAPLE PUMPKIN TORTE

Maple Pumpkin Torte image

This pumpkin dessert always gets rave reviews. When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Time 40m

Yield 12-14 servings.

Number Of Ingredients 16

Ingredients

1 package white cake mix (regular size)
3/4 cup all-purpose flour, divided
1 cup water
3/4 cup canned pumpkin
2 large 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
FROSTING:
1 cup butter-flavored shortening
7-1/2 cups confectioners' sugar
3/4 cup whole milk
2 teaspoons vanilla extract
1 to 1-1/2 teaspoons maple flavoring

Steps:

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 in 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.

Nutrition Facts : Calories 742 calories, Fat 31g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 113g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.