Maple Pumpkin Torte

• 1 package white cake mix (regular size)
• 3/4 cup all-purpose flour, divided
• 1 cup water
• 3/4 cup canned pumpkin
• 2 large eggs
• 1/3 cup canola oil
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 1-1/3 cups vanilla or white chips
• 1/4 cup chopped pecans
• 1 cup butter-flavored shortening
• 7-1/2 cups confectioners' sugar
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 to 1-1/2 teaspoons maple flavoring

1. 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.
2. 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.
3. Bake at 350u0b0 for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
5. 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.

white cake, flour, water, pumpkin, eggs, canola oil, ground cinnamon, brown sugar, vanilla, pecans, butter, sugar, milk, vanilla, maple

Taken from www.tasteofhome.com/recipes/maple-pumpkin-torte/ (may not work)