Ingredients
- Cake:
- 1 c. buttermilk
- 1 c. water
- 2/3 c. cooking oil
- 2 c. sugar
- 2 eggs
- 1 t. baking soda
- 1/2 t. salt
- 2 c. flour
- 3/4 c. unsweetened cocoa powder
- Pumpkin Cream Filling:
- 1 (8 oz.) cream cheese, softened
- 1/3 c. canned pumpkin
- 1/4 c. sugar
- 1/4 t. ground cinnamon
- Chocolate Glaze:
- 1/2 c. whipping cream
- 4 oz. semisweet chocolate (chopped)
Preparation
Step 1
Preheat oven to 350.
Grease and flour two 9 x 1 1/2 inch round baking pans.
In an extra-large bowl, combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whick until well combined. Add flour and cocoa powder vigorously until smooth. Divide batter between prepared pans.
Bake 30-35 minutes, cool on wire rack for 10 minutes.
Prepare pumpking filling in a medium bowl, whisk together cream cheese, pumpkin, sugar and cinnnamon until thickened.
Place one cake layer on plate. Spread filling over top. Top with second layer.
Make chocolate glaze in a saucepan by bringing whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides.
Chill until set, about 30 minutes.