I found this recipe in a Taste of Home Halloween cookbook. The recipe calls for 15in x 10in x 1in pan, but I used a 13in x 9in pan, it just made a smaller torte, but still very good. I love the frosting. It's a merguine type frosting and the maple syrup goes really well with the pumpkin. The only issue is, with the frosting, it's best if this cake is eaten all up...it doesn't last very well, the frosting runs.
My daughter loves to help decorate this cake with the mellow pumpkins. We honestly, don't even try with the green frosting part, but give it a shot!
1 can (15 oz) 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 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
Frosting:
1 cup maple syrup
2 egg whites
1/4 tsp cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins
Line a greased 15in x 10in (or 13x9) 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 the 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 cake plate. Spread with one third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with reserved green frosting.
12 servings
