Chocolate Toffee Pumpkin Torte
Recipe from Smithfield

The centerpiece of your holiday table!


Chocolate Toffee Pumpkin Torte

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Ingredients
  • 2 2/3  cups
    all-purpose flour
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  • 1/4  cup
    dark unsweetened cocoa powder, (we used Hershey's)
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  • 1  tablespoon
    baking powder
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  • 1 1/4  teaspoons
    pumpkin pie spice
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  • 1  teaspoon
    ground ginger
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  • 3/4  teaspoon
    baking soda
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  • 3/4  teaspoon
    salt
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  • 1 1/4  cup
    butter, softened
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  • 1  cup
    firmly packed dark brown sugar
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  • 1/4  cup
    molasses
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  • 1  teaspoon
    vanilla
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  • 4 
    eggs
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  • 1  cup
    canned pumpkin
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  • 1  cup
    buttermilk
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For Filling and Frosting
  • 2  packages
    (8 ounces each) cream cheese, softened
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  • 1  cup
    (2 sticks) unsalted butter, softened
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  • 1  tablespoon
    vanilla extract
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  • 8  cups
    sifted powdered sugar
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  • 2  tablespoons
    fresh orange juice
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  • 1  bag
    toffee bits
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Directions
1.
Preheat oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray and fit each bottom with an 8-inch circle of parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
2.
In a medium mixing bowl, whisk together flour, cocoa, baking powder, pumpkin pie spice, ginger, baking soda, and salt.
3.
In medium mixing bowl, stir together the pumpkin, buttermilk, and vanilla. Set aside.
4.
Using a hand held mixer with a large mixing bowl, cream together butter, sugar, and molasses. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and buttermilk mixture, mixing well after each addition.
5.
Divide batter among the pans and bake until a wooden skewer inserted into the middle comes out clean, about 20-25 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool.
6.
While cakes are cooling make frosting: In a large mixing bowl with a handheld mixer, mix cream cheese, butter, and vanilla. Gradually add the powdered sugar until combined and continue to mix until light and creamy. Mix in orange juice. Chill the frosting until cakes are completely cooled.
7.
To assemble the torte, place one layer on a cake plate and top with one third of frosting (do not frost the sides) Sprinkle toffee bits over the frosting. Repeat with the second and third layer ending with beautiful frosting and sprinkling of toffee bits. Refrigerate until ready to serve.

Note:
To ensure that the cake layers do not shift, cut 3-4 bamboo skewers 1/4-inch shorter than the height of the full cake and insert them before frosting the top.
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