Thursday, September 1, 2011

I Welcome Autumn With Cake

The season is changing as we know it, I mean it's already September for goodness sake. And of course the perfect way to greet any new season is with food.  So naturally you need a wonderful fall recipe. This is a Better Homes & Gardens recipe that I found in one of my mother's old magazines. It is one of my fiance's all-time-favorite cakes, I love it; and thus I shall share it with you.  


I love pumpkin desserts, and if you do too, you'll LOVE this one. This cake is lovely for drop in guests because it keeps rather well in the refrigerator.  Serve it chilled to keep its pristine shape, or if you don't mind a sloppier cake, warm it up a bit for a delicious, yummy, gooey treat.  For drinks with this dessert: I like it with tea, my fiance takes his with milk, and my mother prefers coffee.  Make sure to use the highest quality ingredients when making this cake, the chocolate for the ganache is the most important with this tip. I hope you enjoy this seasonal cake while it lasts! (And in my house it never lasts long... :) )



  • 3/4 cup all-purpose flour
  • 1-1/2 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup granulated sugar
  • 3/4 to 1 cup canned pumpkin (I use about double that)
  • 1/2 cup whipping cream
  • 1/2 of an 8-oz. pkg. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1 cup good semisweet chocolate chips
  • Extra pumpkin pie spice for dusting


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 Ganache.

 4.     In a small sauce pan heat just until boiling 1/2 cup of whipping cream. Remove from heat. Pour a cup of semisweet chocolate chips into the pan immediately, and let it sit for five minutes. Mix the cream and chocolate until smooth. 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.

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