Would you make this recipe again?YesNoWrite a review [X] Maple Pumpkin Torte Recipe Prep: 20 min. Bake: 20 min. + cooling Yield: 12-14 Servings 20 20 40 Ingredients 1 package (18-1/4 ounces) white cake mix3/4 cup all-purpose flour, divided1 cup water3/4 cup canned pumpkin2 eggs1/3 cup canola oil1 teaspoon ground cinnamon2 tablespoons brown sugar1-1/3 cups vanilla or white chips1/4 cup chopped pecansFROSTING:1 cup butter-flavored shortening7-1/2 cups confectioners' sugar3/4 cup milk2 teaspoons vanilla extract1 to 1-1/2 teaspoons maple flavoring Directions 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 near 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. Yield: 12-14 servings.
Nutritional Facts 1 serving (1 slice) equals 742 calories, 31 g fat (9 g saturated fat), 36 mg cholesterol, 270 mg sodium, 113 g carbohydrate, 2 g fiber, 5 g protein. Originally published as Maple Pumpkin Torte in Taste of Home October/November 2005, p52 More recipes like this:
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(1-8) of 8 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Oct. 20, 2012 by smanjelaThis is a really good, decadent dessert. Picn1k, vanilla or white chips are sold alongside the chocolate chips in the baking aisle. Just white chocolate chips in other words.
Reviewed on Oct. 20, 2012 by picn1kI have a question; what does 1-1/3 cups vanilla or white chips mean?
Reviewed on Oct. 19, 2012 by mw68This is for Gloria. You can buy sugar free cake mix and use brown sugar splenda instead of brown sugar. Frosting use 1 8 oz cream cheese and sugar free cool whip mixed together. If you want sweet, add splenda to it.
Reviewed on Oct. 19, 2012 by Gloria HSound delicious. Just wish it somehow could be made so that as a diabetic I could eat it. Over two meals worth of calories and carbs in one piece of cake!
Reviewed on Oct. 19, 2012 by moichereally? starting with a box mix? If I have to doctor it, might as well start from flour and eggs, and leave out all the preservatives in the box mix!
Reviewed on Oct. 19, 2012 by stroblkristinawesome torte
Reviewed on Jun. 10, 2012 by rgardner2I make this cake for fall get togethers and I always get requests for the recipe.
Reviewed on Dec. 22, 2010 by Cork0214My family loved this recipe! It has become our new tradition for Christmas dessert!
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