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Pumpkin Sandwich Cake

Makes: 8 servings
Prep 30 mins Bake 375°F 16 mins
Pumpkin Sandwich Cake
Ingredients
  • 3/4  cup  all-purpose flour
  • 1 1/2  teaspoons  pumpkin pie spice
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 3  eggs
  • 1  cup  granulated sugar
  • 3/4  cup  canned pumpkin
  • 1/2  cup  whipping cream
  • 1/2 8  ounce package  cream cheese, softened
  • 1/2  cup  powdered sugar
  • 1  recipe  Chocolate Cream Icing (see recipe below)
  •  Pumpkin pie spice
Directions

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.

Chocolate Cream Icing

Yield: 1-1/4 cups
Cool 15 mins Stand 5 mins
Ingredients
  • 1/2  cup  whipping cream
  • 1  cup  bittersweet or semisweet chocolate pieces
Directions

1. In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 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.

Nutrition Facts (Pumpkin Sandwich Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 466,
  • Fat, total (g) 26,
  • chol. (mg) 137,
  • sat. fat (g) 16,
  • carb. (g) 56,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 41,
  • pro. (g) 7,
  • vit. A (IU) 4179,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 184,
  • Potassium (mg) 238,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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