Pumpkin Cream Cheese Three-Layer Torte - WRIC Richmond News and Weather -

Pumpkin Cream Cheese Three-Layer Torte

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PUMPKIN CREAM CHEESE THREE-LAYER TORTE
one three-layer 9-inch diameter cake

 

Cake:

  • 1 (16.5-ounce) package yellow cake mix
  • 1 (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature (see note)
  • 1 (3.4-ounce) package instant vanilla pudding and pie filling                               
  • 4 jumbo or extra large eggs, at room temperature
  • 1 cup pumpkin (canned or mashed cooked fresh pumpkin)
  • ½ cup water
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ to ½ teaspoon ginger or to taste
  • 1/8 teaspoon allspice

 

Fluffy Cream Cheese Frosting
English walnut halves or coarsely chopped English walnuts as garnish (optional)

 

In a large bowl, combine all cake ingredients.  Beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.  Spoon batter into three greased 9-inch diameter layer cake pans lined with wax paper on the bottom of each pan, dividing evenly.  Bake in a preheated moderate oven (350 degrees F.) for 30 minutes, or until cake tester inserted in center of cake layers comes out clean.  Cool cake layers in pans for 10 minutes, then turn out onto a wire rack to finishing cooling.   

When cake layers are completely cool, arrange one cake layer on a serving plate; spread one-fourth of the frosting over cake layer. Top with a second cake layer, frosting, and a third cake layer. Frost top and sides of cake with remaining frosting, dividing evenly. Garnish cake with English walnuts or as desired. 

Note: Do not use no-fat cream cheese. 

Note: Torte/cake layers will be a thin thickness when baked.
 

Fluffy Cream Cheese Frosting:
enough frosting to frost a three-layer 9-inch round layer cake

  •  1 (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature
  • About 6 teaspoons light cream or half-and-half or milk or reduced-fat or skim milk, or as needed for desired spreading consistency
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • About 6½ cups confectioners' sugar or as needed, sifted

 

In a medium bowl, combine the first 4 ingredients, beating until smooth.  Gradually add confectioners' sugar, beating until mixture is light and fluffy. Add additional cream as needed to achieve the desired spreading consistency.   

Variation: Use orange juice in place of cream; may add in a few drops orange extract and 2 to 3    tablespoons freshly grated orange peel, if desired.