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- user reviews (15)
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1
cup buttermilk
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1
cup water
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2/3
cup cooking oil
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2
cups sugar
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2
eggs
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1
teaspoon baking soda
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1/2
teaspoon salt
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2
cups all-purpose flour
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3/4
cup unsweetened cocoa powder
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1
ounce cream cheese, softened
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1/3
cup canned pumpkin
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1/4
cup sugar
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1/4
teaspoon ground cinnamon
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1/2
cup whipping cream
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4
ounces semisweet chocolate, chopped
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Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel
1. Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round baking pans; set aside.
2. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
3. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
4. In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
5. In a saucepan bring 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. Top with grapes and/or other desired toppers. Makes 14 servings.
- Servings Per Recipe 14,
- Calories 431,
- Protein (gm) 6,
- Carbohydrate (gm) 53,
- Fat, total (gm) 23,
- Cholesterol (mg) 60,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 37,
- Vitamin A (IU) 1263,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 254,
- Potassium (mg) 126,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I have made this cake 3 times since its appearance in the magazine a couple of years ago, always to rave reviews. I do alter the cake recipe slightly, I use light brown sugar for half of the sugar, brewed coffee instead of water, and I add a little vanilla to both the cake and the pumpkin filling to round out the flavors.
11/23/2011 12:50:15 PM Report AbuseAbsolutely delicious! I made a small recipe of a praline glaze and drizzled over the edge. It looked beautiful and everyone loved it! Will make it again with different flavored fillings for Christmas.
11/25/2010 09:15:39 PM Report AbuseAwesome and easy to make and I agree with Countrygramma...It is the "little black dress" of cakes. I made it for a Medical Executives meeting at work three weeks ago. I have had it requested from different departments 3-4 times since then. Yesterday I made it for an Employees Birthday potluck and instead of the blackberries and nuts, I Food Processed a couple of HeathBars and dusted the top of the cake with the Heath Dust and Slivered Almonds. Gone in less than 3 minutes!!!
10/14/2010 11:55:46 AM Report Abusemade this for my little brother's birthday, and it was a huge hit! it looked beautiful & tasted amazing!! i made the cakes ahead the night before & left them in the pans covered tightly with foil. i also found that the glaze became too thick when i let it sit, next time i will pour it sooner.
10/13/2010 10:23:49 AM Report AbuseAmazing! My only advice is be absolutely sure the cake is completely cooled before putting the pumpkin filling on!
10/10/2010 11:57:22 AM Report Abuse