Fall YUMMINESS!!!

We were assigned 'dessert' for Sunday dinner at the uncle/aunt's house (October 9th) so I decided it was time to make my pumpkin cake...DELICIOUS!!!!

 

I found this cake in a magazine five years ago and make it every October. I love it! Here's the recipe if you want to give it a try...

CAKE

1 ½ cups FLOUR; 2/3 cup COCOA; 2 tsp BAKING POWDER; 1 tsp BAKING SODA; ½ tsp SALT; ½ cup BUTTERMILK; 1 cup CANNED PUMPKIN; 2 tsp VANILLA; ¾ cup BUTTER (1 ½ sticks) softened; 1 cup DARK BROWN SUGAR; 1 cup GRANULATED SUGAR; 3 EGGS plus ONE YOLK 

 

Heat oven to 375ºF. Line the bottoms of two 8-inch rounds with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butters and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean – about 35 minutes. Cool layers completely before frosting the cake.

FROSTING

6 ounces CREAM CHEESE; 1 ½ cups POWDERED SUGAR; 2 ¼ tsp COCOA; ¼ tsp CINNAMON; ¾ tsp VANILLA

(separate bowl)

1 ½ cups HEAVY CREAM; ¾ cup POWDERED SUGAR; orange food coloring

Beat softened cream cheese using a mixer set on medium-high speed until fluffy. Add powdered sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat heavy cream with powdered sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. (may need to add more orange food coloring to your liking). Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Makes 3 cups. Chill 30 minutes and proceed to glaze the cake.

GLAZE

4 ounces SEMI-SWEET CHOCOLATE; 1 tablespoon BUTTER; 3 tablespoons CORN SYRUP; ½ cup HEAVY CREAM

Place semi-sweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil (I heated mine in the microwave for 1 minute), pour it over the chocolate, and let sit for 3 minutes. Gently stir until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides. Makes 1 cup.

My friend introduced me to these PUMPKIN COOKIES w/CARMEL FROSTING...AMAZING!!!! So I made these as well and have probably made 6 more dozen since then. Love em...a must try!