Saturday, October 3, 2015

Pumpkin Spice Torte

Pumpkin Spice Torte

Cake Ingredients:
1 box spice cake mix
15 oz can pumpkin puree
1 egg and 2 egg whites
1/4 cup almond milk

Pudding Whip Frosting:
8 oz block fat free cream cheese (softened)
3 small boxes of instant cheesecake pudding
3 cups skim milk
8 oz container thawed cool whip

Caramel Drizzles
chopped pecan
toffee bits

1.)Preheat oven to 350 degrees.  Generously spray and flour the insides of two 9in round cake pans and set aside. 
2.)In a large bowl, combine all cake ingredients until no lumps are visible.  Pour half of the batter into each 9in cake pan and bake for approximately 28 minutes or until center is done. 
3.)While cakes are baking, begin to mix frosting by whisking pudding mixes and 3 cups milk in a medium bowl..  Let set for 5 minutes in fridge to firm. 
 4.)In a large bowl, cream block of softened cream cheese with a hand mixer until smooth.   Mix in pudding and cool whip until fully combined and takes on a  light and fluffy texture.  Place is fridge.  5.)Remove cake from oven and let cool for 5 minutes before turning out on plate or wax paper. 
 6.)After cakes have cooled COMPLETELY slice each in half and begin to assemble torte by layering the following.....

1.)bottom layer of cake 1
2.) 1/4 of pudding mixture
3.) top layer of cake 1
4.)  1/4 of pudding mixture
5.)  bottom of cake 2
6.)  1/4 of pudding mixture
7.)  top of cake 2
8.)  remaining 1/4 of pudding mixture
9.)  top with caramel drizzles, chopped pecans and toffee bits

*bakers tip - for "ribbon-like" pudding layers on your torte, place some of the pudding in a gallon-size ziplock bag, cut corner of bag and pipe a fairly large ribbon around each edge of cake as you are assembling.  (pudding will not run so you can pipe at the very edge of each layer)*

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