Easy Pumpkin Torte
Vanilla-flavor candy coating makes a super easy icing to drizzle on this tempting layered cake.
Recipe from Better Homes and Gardens
1 16 ounce package pound cake mix
1 cup canned pumpkin
1/3 cup water
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
Sifted powdered sugar
1 16 ounce can cream cheese frosting
Orange paste food coloring
8 ounces vanilla-flavor candy coating
Bake for 10 to 12 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and turn out onto a clean kitchen towel sprinkled with powdered sugar; cool completely.
Cut cake crosswise to make 3 10x5-inch rectangles. To assemble, place one rectangle on a cake platter. Tint frosting with orange paste. Spread one-third (about 1/2 cup) of frosting over cake rectangle. Place a second rectangle atop; frost with another third of frosting. Top with last cake rectangle; spread with remaining frosting.
To decorate top, place 3 tablespoons of melted coating in a sealable plastic bag. Cut a small opening in one corner of the bag. Seal well, and drizzle coating across the top and down sides of cake. To make pumpkins and ghosts, divide remaining coating in half. Add a small amount of orange food coloring paste to half for pumpkins. Leave other half plain. (If coating firms up when paste is added, add 1 teaspoon shortening; heat mixture over low heat until melted.)
Line a baking sheet with waxed paper. Separately spread melted coatings to about 1/8-inch thickness. Place in freezer for 1 to 2 minutes or until coating is firm. Cut out desired shapes. Place atop cake. Makes 12 servings.
Per Serving: cal. (kcal) 437, Fat, total (g) 17, chol. (mg) 39, sat. fat (g) 7, carb. (g) 70, fiber (g) 1, pro. (g) 4, sodium (mg) 305, Percent Daily Values are based on a 2,000 calorie diet
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