Caramel Pumpkin Torte

6 EGG YOLKS
1 can (15 oz.) pumpkin
1-1/2 tsp. vanilla
1-1/2 tsp. pumpkin pie spice
6 EGG WHITES
3/4 tsp. cream of tartar
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup chopped pitted dates
3/4 cup buttery cracker crumbs
1/2 cup caramel sauce, divided
Cream Cheese Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup powdered sugar

1. HEAT oven to 350°F. BEAT egg yolks, pumpkin, vanilla, and pumpkin pie spice in small bowl.
2. BEAT egg whites with cream of tartar at high speed until foamy. BEAT in sugar 2 tablespoons at a time until whites are glossy and stand in soft peaks. Fold in egg yolk mixture, pecans, dates and cracker crumbs.
3. POUR into two greased 8-inch round cake pans. BAKE in 350°F oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack. LOOSEN cakes from sides of pans with thin knife. Gently SHAKE cakes out of pans onto racks.
4. BEAT cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth. PLACE one torte layer on serving plate. SPREAD with half the cream cheese mixture. TOP with second torte layer. SPREAD with remaining cream cheese mixture. Refrigerate until serving. Just before serving, DRIZZLE remaining caramel sauce over top of cake.

Nutrition information per serving (1/8 of recipe): 453 calories; 22 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 175 mg cholesterol; 369 mg sodium; 58 g carbohydrate; 3 g dietary fiber; 9 g protein; 8,842.7 IU Vitamin A; 34.9 IU Vitamin D; 38.4 mcg folate; 83.2 mg calcium; 1.9 mg iron; 103.6 mg choline.

This recipe is an excellent source of Vitamin A, and a good source protein, fiber, choline, and iron.