Pumpkin Sandwich Cake

Ingredients

3/4 cup all-purpose flour                    

1 1/2 teaspoons pumpkin pie spice                    

teaspoon baking powder                    

1/4 teaspoon salt                    

3 eggs     

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                    

recipe Chocolate Cream Icing (see recipe below)                    

 Pumpkin pie spice

Directions

1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8×1-1/2-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              
                                                   
Ingredients

1/2  cup whipping cream                    

cup bittersweet or semisweet chocolate pieces                    

Directions

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

 

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