Ingredients:
3/4 cup all purpose flour
1 1/2 t pumpkin pie spice
1 t Watkins Baking Powder
1/4 t salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup of an 8 ounce package cream cheese, softened
1/2 cup confectioner’s sugar
1 recipe Chocolate Cream Icing
Pumpkin Pie Spice
Directions:
Preheat oven to 375 degrees. Grease bottoms and sides of two 8x1x1 1/2 inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder and salt; set aside.
In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in confectioner’s sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preapring Chocolate Cream Icing.
If Chocolate Cream Icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkly lightly with pumplin pie spice. Chill cake at least 1 hour before serving.
Store cake, loosely covered, in refrigerator.
Makes 8 servings.
Chocolate Cream Icing
Ingredients:
1/2 cup whipping cream
1 cup bittrsweet or semisweet chocolate pieces
Directions:
In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.
Makes 1 1/4 cups
Tip: The secret to glossy, crumb-free icing is to start by laying a good-sized dollop on top of the cake, then spread outward to the uniced part of the cake. Never backtrack from dry to iced. Best tool for the job: an offset spatula.
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