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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 test

prep:
30 mins
bake:
16 mins
total:
46 mins
Servings:
8
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Ingredients

Ingredient Checklist
Chocolate Cream Icing:

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 26g; cholesterol 137mg; saturated fat 16g; carbohydrates 56g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 41g; protein 7g; vitamin a 4178.8IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.4mcg; sodium 184mg; potassium 238mg; calcium 70.7mg; iron 2.9mg.
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