Pumpkin Torte

Ingredients
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin

Directions
Preheat oven to 350 degrees.

Stir together flour, baking powder, ginger, cinnamon, and salt; set aside.

In a large mixing bowl, beat eggs with electric mixer on high for about 5 minutes or until thick and lemon colored. Gradually add sugar, beating until sugar is almost dissolved. Stir in pumpkin. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread into greased and floured 8x1 1/2 cake pans.

Bake for 20 to 25 minutes or until tops spring back when lightly touched. Loosen cakes and cool on wire rack. After cake is cooled, spread nut filling between each layer.

Nut Filling

Ingredients
1- 8 ounce package of cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans
1 cup powdered sugar, sifted

Directions
In a chilled mixing bowl, beat together cream cheese, butter, milk and vanilla until smooth. Beat in powder sugar. Stir in pecans.