Chocolate Harvest Cake

By kmk06

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.