Categories: Desserts

Ingredients

• 3/4 cup flour
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 cup sugar
• 3/4 cup canned pumpkin
• 1/2 cup whipping cream
• 4 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 recipe Chocolate Cream Icing (see recipe)
• Pumpkin pie spice

Directions

1. Preheat oven to 375. Grease bottoms and sides of two 8×1 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 16-18 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 on one cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4. Spread icing on top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

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