Rememberence of Those Goods Days With Friends Over Coffee
Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki
Pumpkin Torte
Ingredients
- 1 package (18-1/4 ounces) yellow cake mix
- 3/4 cup all-purpose flour, divided
- 1 cup water
- 3/4 cup canned pumpkin
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1-1/3 cups butterscotch chips
- 1/4 cup chopped pecans
FROSTING:- 1 cup butter-flavored shortening
- 7-1/2 cups confectioners' sugar
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 to 1-1/2 teaspoons maple flavoring
- 1 Cup chopped pecans
Directions
- Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
- Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
- Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
- Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake sprinkle chopped pecans on top. Yield
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