Pumpkin Torte

Pumpkin Torte

Ingredients

Serves 10

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 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

Frosting

1 cup maple syrup

2 egg whites

1/4 teaspoon cream of tartar

3 drops green food coloring

1 drop yellow food coloring

Candy pumpkins

Directions

Line a greased 15-in. x 10-in. x 1-in. 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.

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.

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 frosting reaches 160°, about 8 minutes. Transfer to a large 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.

Cut cake widthwise into thirds. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting.