Pumpkin Patch Torte

Pat Duran

By
@kitchenChatter

This cake posted in Taste of Home , is unforgettably moist and delicious and not to sweet. The frosting's subtle Maple flavor is the perfect accompaniment to the pumpkin cake.


Featured Pinch Tips Video

Comments:

Serves:

12 servings.

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

CAKE:

15 oz
can solid pack pumpkin
1 c
packed brown sugar
1/2 c
granulated sugar
4 large
eggs
1/2 c
canola oil
2 c
all purpose flour
1 tsp
each-baking powder,soda,cinnamon and ginger
1/2 tsp
salt

FROSTING:

1 c
maple syrup
2 large
egg whites
1/4 tsp
cream of tartar
3
drops green food coloring
1
drop yellow food coloring
candy pumpkins

Directions Step-By-Step

1
Cake:
Line a greased 15x10 inch jelly roll pan with parchment paper; grease paper too.
In a large bowl, combine the first 5 ingredients until well blended.
Combine remaining dry ingredients and add gradually to the pumpkin mixture. Pour batter into the 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 the paper.
---
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 until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup mixture divide up into 2 small bowls and tint 1 with green and 1 with yellow food coloring and set aside.
2
Cut cake width-wise into thirds. Place one layer on a cake platter. Spread 1/3 of the remaining frosting between the layers and on top - do not frost the sides- just let the frosting ooze out if it wants too.
Arrange candy pumpkins on cake , add vines with reserved frosting and little yellow pumpkin blossoms.

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy