PUMPKIN SANDWICH CAKE

Pumpkin Sandwich Cake image

I haven't made this yet but I'm saving it for safe keeping and to share. This is from the Nov 2008 issue of Better Homes and Gardens.

Provided by Queen Dana

Categories Dessert

Time 46m

Yield 1 cake

Number Of Ingredients 13

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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
0.5 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup whipping cream
1 cup bittersweet chocolate pieces or 1 cup semisweet chocolate piece
pumpkin pie spice (for sprinkling)

Steps:

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.
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.
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:.
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.
Store cake, loosely covered, in refrigerator. Makes 8 servings.
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.

Nutrition Facts : Calories 4036.4, Fat 204.1, SaturatedFat 120.5, Cholesterol 1092.1, Sodium 2034, Carbohydrate 509.7, Fiber 23.5, Sugar 387.6, Protein 54.2