Do you see my secret ingredient? This cake is the perfect combo of Pumpkin and Chocolate, and I had never had this combination before I made this cake. I loved it! I will be on the look out for more Pumpkin and Chocolate recipes to make. I had to change a few this up because of the humid weather here in Costa Rica. Right now it's so humid. It's the rainy season after all. This might be a good one for your Thanksgiving dessert, with a Pumpkin Pie of course.
I did have to make some changes for the jungle humitiy
Pumpkin Sandwich Cake ( It's not a fluffy cake, It's like a sandwich)
It's really good.
3/4 Cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup whipping cream ( for the Iceing)
1/2 cup cream cheese, softened ( for the filling)
1/2 cup powdered sugar ( for the filling)
Chocolate Cream Icing (see recipe below)
Pumpkin pie spice
Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans.( I used one 9" pan and cut the cake in half) 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 come out clean.( Because I used the 9" pan I baked the cake for 30 min.) Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
For filling, in a chilled mixing bowl beat whipping cream to soft peaks ( hard to get soft peakes here in the jungle, so I did beat the cream and then put in the cream cheese and sugar and put it all in the freezer for 30 min.) 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.( After it was finished I put the cake in the freezer)
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.
Store cake, loosely covered, in refrigerator. Makes 8 servings. Revised by me. recipe from Better Homes and Gardens.
1/2cup whipping cream
1 cup bittersweet or semisweet chocolate pieces
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.