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3/4 c Flour
1 1/2 t pumpkin pie spice
1 t Baking Powder
1/4 t Salt
3 Eggs
1 c Sugar
3/4 c Canned Pumpkin
1/2 c Whipping Cream
4 oz Cream Cheese
1/2 c Powdered Sugar
1 Recipe Chocolate Cream Icing (recipe Below)
Pumpkin Pie Spice
1.Preheat oven to 375 degrees F. Grease bottoms and sides of
two 8x1-1/2-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.
2.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 come out
clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3.For filling, in a chilled mixing bowl beat whipping cream
to soft peaks; set aside. In a second mixing bowl beat cream cheese until
smooth; beat in powdered 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 preparing Chocolate
Cream Icing.
4.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. Sprinkle lightly with pumpkin pie
spice. Chill cake at least 1 hour before serving.
5.Store cake, loosely covered, in refrigerator. Makes 8
servings.
Chocolate Cream Icing
ingredients
½ cup
whipping cream
1 cup bittersweet or semisweet chocolate pieces
directions
1.In small saucepan bring whipping cream just to boiling over
medium-high heat. Remove from heat. Pour over bittersweet or semisweet
chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until
smooth. Cool 15 minutes. Makes 1-1/4 cups.
