FLUFFY PUMPKIN ANGEL TORTE

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

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
Source: St. Pete Times, 10/27/94