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Chocolate with a surprise
pumpkin filling...
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CAKE: |
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1 cup |
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buttermilk |
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1 cup |
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water |
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2/3 cup |
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cooking oil |
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2 cups |
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granulated
sugar |
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2 large |
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eggs |
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1 tsp |
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baking soda |
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½ tsp |
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salt |
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2 cups |
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flour |
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¾ cup |
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unsweetened
cocoa powder
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PUMPKIN CREAM FILLING: |
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8 oz |
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package
cream cheese, softened |
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1/3 cup |
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canned solid
pack pumpkin |
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¼ cup |
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granulated
sugar |
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¼ tsp |
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ground
cinnamon
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GLAZE: |
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½ cup |
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whipping
cream |
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4 oz |
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semi-sweet
chocolate, chopped
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CAKE
TOPPERS: |
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seedless red
grapes, whole blackberries or raspberries,
toasted hazelnuts, shredded orange peel |
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1 |
Preheat oven to
350°F. Grease and flour two 9x1½" round baking pans; set
aside. |
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2 |
Prepare cake batter:
In an extra-large bowl combine buttermilk, water, oil,
sugar, eggs, baking soda, and salt. Using a large wire
whisk, whisk until well combined. Add flour and cocoa
powder; whisk vigorously until smooth. Divide batter
between prepared pans. |
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3 |
Bake for 30-35
minutes until top springs back when lightly touched in
center. Cool in pans on a wire rack for 10 minutes.
Remove from pans and cool completely. |
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4 |
Prepare filling: In
a medium bowl, whisk together cream cheese, pumpkin,
sugar, and cinnamon until thickened. Place one cake
layer on plate. Spread filling over top. Top with second
cake layer. |
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5 |
Make glaze: In a
saucepan bring whipping cream just to boiling over
medium-high heat. Remove from heat. Add chocolate (do
not stir). Let stand 5 minutes. Stir until smooth. Cool
15 minutes or until slightly thickened. Pour over cake,
allowing glaze to drip down sides. Chill until set,
about 30 minutes. Top with desired toppers. |
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Servings: 14 |
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Cooking Tips |
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*When you flour the pans,
mix the flour with a little bit of cocoa powder. This will help
your cake to not have white flour residue. |
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Recipe Source |
| Better
Homes and Gardens |
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