
1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-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.
2. 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. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in a 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 while preparing Chocolate Cream Icing.
4. 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.
5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup 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.
Add your review
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 848 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |
I made this cake for Christmas and my sister said it was one of the best! I loved it and thought the filling was great. I used Ghiradelli chocolate chips for the frosting and it was good, but I couldn't get the consistency quite right. Still, it's a keeper!
12/28/2009 03:29:47 PM Report AbuseAbsolutely wonderful from the first bite to the last. I added a little pumpkin pie spice to the filling.
12/23/2009 04:07:44 PM Report AbuseI liked this cake, however, I used 2- 9 inch cake pans instead and they turned out flat and thin. I was expecting a thicker cake part. The filling and icing were amazing! I would maybe double up the batter when using 9 inch pans for a thicker cake.
12/19/2009 06:57:33 PM Report AbuseMade this for Thanksgiving as well and everyone loved it. I agree that the filling was great and could be used for other cakes and would add the same for the chocolate frosting. Will definitely make this again.
11/29/2009 08:12:15 AM Report AbuseGot rave review from the family this Thanksgiving over this cake. My husband, who is not a fan of pumpkin at all, loved it! The filling is light and delicious and would be a good filling for other layer cakes, as well. Will be making this one again!
11/27/2009 04:25:13 PM Report Abuse