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Pumpkin Torte Recipe

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This recipe for Pumpkin Torte is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE BATTER
3 c flour sifted
4 tsp baking powder
pinch of salt
1½ tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp nutmeg
1 c butter
1 cup each white and brown sugar
3 eggs, room temp
1 ⅓ c pumpkin puree
½ c milk

BOTTOM LAYER
2 c broken graham crackers
½ c butter
1 c pecans, toasted and broken

FILLING
regular cream cheese frosting OR
⅔ c pumpkin puree
1 large Cool Whip™
1 tsp pumpkin pie spice

GARNISH
caramel sauce and toasted pecan halves
Directions:
Directions:
Begin by sifting all the dry ingredients.
In another large mixing bowl beat room temperature butter, white and brown sugar and 3 eggs. Mix until light and creamy. Add puree and mix again.
Add dry ingredients alternately with milk.
In 3 round 9" pans evenly divide the graham cracker mixture. Then pour cake batter over each pan, also divided as evenly as possible. Bake in 325º for 30 minutes or tooth pick comes out dry.
Cool cakes then assemble with the filling and garnish.
Preparation Time:
Preparation Time:
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