Posted by Marla Hudgins
on August 21, 2009, 12:51 pm
71.2.71.71
ROD RECIPES 08/21/2009 National Pecan Torte Day Pecan Pumpkin Torte
Pecan Pumpkin Torte
2 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons milk
Pecan halves, optional
In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs, pumpkin, sugar and oil. Add to the dry ingredients and mix well. Stir in chopped pecans. Pour into three greased 9-in. round baking pans.
Bake at 350° for 40-50 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 small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.
Yield: 12-16 servings
source is tasteofhome.com
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