Pumpkin Patch Torte

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup brown sugar packed
• 1 cup brown sugar packed
• 0.5 cup canola oil 
• 0.3 teaspoon cream of tartar 
• 2  egg whites 
• 4  eggs 
• 2 cups flour all-purpose
• 3 drops drop natural food coloring green
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 12 servings pumpkin 
• 1 cup maple syrup 
• 0.5 teaspoon salt 
• 15 ounces pumpkin puree canned
• 0.5 cup sugar 
• 1 drop food coloring yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• baking pan
• toothpicks

Directions

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended.
2. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.
3. Pour batter into prepared pan.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
5. For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes.
6. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
7. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside.
8. Cut cake widthwise into thirds.
9. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting.