INGREDIENTS

INSTRUCTIONS

Makes one 9-Inch, 4-Layer Torte  Preheat oven to 325-F degrees and
prepare two 9-inch cake tins with a  light coating of non-stick cooking
spray; set aside.  To prepare the pumpkin torte, blend together the
flour, baking powder,  baking soda, salt, cinnamon, nutmeg, cloves, and
ginger in a  medium-size mixing bowl.  Beat together the sugar and
butter in a large mixer bowl until  creamy. Add the eggs, one at a
time, blending well after each  addition. Blend in the pumpkin puree
and vanilla, making sure to mix  well.  Combine the evaporated milk and
water in a small bowl. Add dry  ingredients and the diluted evaporated
milk alternately to the  creamed mixture, beginning and ending with the
dry ingredients.  Distribute the batter evenly into the prepared cake
pans.  Bake for 35 to 40 minutes, or until wooden pick inserted in
center  comes out clean. Cool the cakes in their pans on wire racks for
about  15 minutes before carefully removing the cakes from the pans.
When the cakes have completely cooled, cut each cake in half
horizontally, to create 4 layers.  Meanwhile prepare the frosting by
blending together the cream cheese,  butter, and powdered sugar in a
large mixing bowl until light and  fluffy. Blend in the maple flavoring
and set aside.  To assemble, spread a layer of the maple-cream cheese
frosting  between each cake layer. Finish the top layer of the torte
with a  hearty amount of frosting, and garnish with the halved huts.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 15, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4845
Calories From Fat: 2011
Total Fat: 228.7g
Cholesterol: 1123.3mg
Sodium: 5402mg
Potassium: 1855.9mg
Carbohydrates: 639.3g
Fiber: 23.4g
Sugar: 327.3g
Protein: 72.6g