Ingredients
- 3/4 cup flour
- 1 1/2 tsp pumpkin pie spice
- 1 tap baking powder
- 1/4 tsp salt
- 3 eggs
- 1 cup sugar
- 3/4 cup canned pumpkin
- 1/2 cup whipping cream
- 1/2 of an 8 oz pkg cream cheese, softened
- 1/2 cup powdered sugar
- Chocolate Cream Icing
- 1/2 cup whipping cream
- 1 cup bittersweet or semisweet chocolate pieces
Preparation
Step 1
Preheat oven to 375°. Grease bottoms and sides of two 8 x 1 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 tick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16-18 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 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 with preparing Chocolate Cream Icing.
If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a tsp 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.
Chocolate Cream Icing
In small saucepan bring whipping cream just to a boil 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.