PUMPKIN SANDWICH CAKE
Steps:
- 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. Nutrition Facts Calories 466, Total Fat (g) 26, Saturated Fat (g) 16, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 1, Cholesterol (mg) 137, Sodium (mg) 184, Carbohydrate (g) 56, Total Sugar (g) 41, Fiber (g) 3, Protein (g) 7, Vitamin C (DV%) 2, Calcium (DV%) 7, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet
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Mustafa Ather
[email protected]This cake was a disappointment. It was dry and flavorless. I won't be making it again.
Lefa France
[email protected]I've tried several pumpkin cake recipes and this one is by far the best! It's the perfect fall dessert.
Godstime Jebbin
[email protected]This cake is a bit time-consuming to make, but it's worth it! It's so delicious and moist.
Asgsa Asgsa
[email protected]I'm not a big baker, but this cake was easy to make and turned out delicious. I will definitely be making it again.
Samirajpoot Samirajpoot
[email protected]I made this cake for my son's birthday party and it was a huge success! The kids loved it.
FgS MéhèDi Häŝäñ
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe for a fall gathering.
Haroon Mughal
[email protected]This is one of my favorite cakes! It's so moist and flavorful. I love the cream cheese frosting.
Ratul Ff
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved it. I will definitely be making this again.
Aymen Elwardi
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the frosting next time.
Ranawasif Ali
[email protected]I'm not a huge fan of pumpkin, but I decided to give this cake a try and I'm glad I did! The pumpkin flavor was very mild and the cake was very moist. I would definitely make this again.
Kakuru Alon
[email protected]This cake was easy to make and turned out delicious! I used canned pumpkin puree and it worked perfectly. The cream cheese frosting was also very good.
ANMOL 428
[email protected]I made this cake for my family and they loved it! The pumpkin flavor was subtle and not overpowering, and the cake was perfectly moist. I would definitely recommend this recipe.
dorah nalugo
[email protected]This pumpkin sandwich cake was a hit at my last party! It was so moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I'll definitely be making this again.