Pumpkin Sandwich Cake Recipe

How to make it

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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.
• 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.
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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.
• Store cake, loosely covered, in refrigerator.
• Makes 8 servings.
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• Chocolate Cream Icing
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• In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat.
• Remove from heat.
• Pour over 1 cup 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.

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