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    Fluffy Pumpkin Angel Torte


    Source of Recipe


    Internet

    List of Ingredients




    1 pkg 1-step white angel food cake mix
    3/4 cup canned or cooked pureed fresh pumpkin, divided use
    2 tsp ground cinnamon
    1 tsp ground ginger
    1/2 tsp ground cloves

    FOR THE TOPPING:
    1/2 (5.2-oz.) pkg whipped topping mix (Dream Whip)*
    ground nutmeg; optional
    orange peel; optional

    Recipe



    FOR THE CAKE:
    Preheat oven to 350 degrees F.

    Prepare cake mix as directed on package -- except remove 1 cup of cake batter.

    Fold 1/2 cup of the pumpkin, cinnamon, ginger, and cloves into the 1 cup batter. Fold pumpkin-batter mixture into plain cake batter.

    Bake in preheated 350 degree F oven as package directs.

    FOR THE TOPPING:
    Prepare whipped topping mix as directed on pkg. -- except use low fat milk. Fold remaining 1/4 cup pumpkin into whipped topping (mixture will be soft).

    Split cake to make 3 layers. Fill layers with about 1 cup whipped topping mixture.

    Frost cake with remaining whipped topping mixture. Sprinkle with nutmeg and garnish with orange peel. Refrigerate any remaining torte.

    *2 cups lite or fat free Cool Whip, thawed may be substituted for the Dream Whip

    Servings: 16
 

 

 

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