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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A sweet dessert gleaned from the Columbus Dispatch, 3/4/09 Ingredients:
torte |
8 eggs |
2 cups granulated sugar |
1 1/3 cups canned pumpkin (not pie filling) |
2 cups sifted cake flour |
2 t. baking powder |
1 t cinnamon |
1 1/2 t. ground ginger |
1/2 t. nutmeg |
1/4 t. ground cloves |
1 t. salt |
frosting |
2 packages (3 ounces each) cream cheese, softened |
1/2 cup butter, softened |
5 cups sifted confectioners' sugar |
1/2 t. vanilla |
1/2 cup finely chopped walnuts |
Directions:
1. To make torte: Preheat oven to 350 degrees. Line three 9-inch round cake pans with wax paper.
2. Beat eggs with a mixer until very light and fluffy, about 5 minutes. Add granulated sugar a little at a time, beating well after each addition. Mix in pumpkin.
3. Stir together the cake flour, baking powder, spices and salt. Fold into egg mixture.
4. Divide batter among prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool 5 minutes. Turn cakes out onto racks to cool completely.
5. To make frosting: Beat cream cheese and butter until light and fluffy. Gradually beat in confectioners' sugar. Stir in vanilla.
6. Spread frosting between layers and over top. Sprinkle walnuts over frosting.
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