This moist cake recipe with cream cheese filling keeps so well in the refrigerator, it's a good one to keep on hand for drop-in guests.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
16 mins at 375°
Servings:
8
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Ingredients

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Chocolate Cream Icing:

Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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Instructions Checklist
  • Store cake, loosely covered, in refrigerator. Makes 8 servings.

Chocolate Cream Icing:
  • 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.

Nutrition Facts

466 calories; total fat 26g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 137mg; sodium 184mg; potassium 238mg; carbohydrates 56g; fiber 3g; sugar 41g; protein 7g; vitamin a 4179IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 71mg; iron 3mg.

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