W H A T’ S CO O KIN G
PUMPKIN SANDWICH CAKE
This moist cake keeps well so it’s a good one
to keep on hand for drop-in guests.
PREP:
30
M IN . BA KE:
16
M IN . O V E N :
375
°F
V a
cup all-purpose flour
1V2
tsp. pumpkin pie spice
1
tsp. baking powder
V a
tsp. salt
3
eggs
1
cup granulated sugar
V a
cup canned pumpkin
V2
cup whipping cream
1/2
ofan8-oz.pkg. cream cheese,
softened
V2
cup powdered sugar
1
recipe Chocolate Cream Icing
Pumpkin pie spice
1.
Preheat oven to 375°F. Grease bottoms
and sides of two 8x1 V
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 to 18 minutes or
until wooden pick inserted near centers
comes out clean. Cool in pans on wire rack
10 minutes; remove and cool thoroughly.
3.
For filling, in 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.
4.
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.
5.
Store cake, loosely covered, in
refrigerator.
M A K E S 8 SE R V IN G S.
<S> CHOCOLATE CREAM ICING
Also known asganache, this icing firms up
nicely and protects the cake from drying out.
P R E P
10
M IN . S T A N D
5
M IN . C O O L
15
M IN .
The secret to glossy,
crum b-free icing is to
start by laying a go o d -
sized dollop o n top of
the cake, then spread
outw ard to the uniced
part o f the cake.
N e v e r
backtrack from d ry to
iced. Best tool for the
job: an offset spatula.
V2
cup whipping cream
1
cup bittersweet or sem
isweet
chocolate pieces
i. In small saucepan bring whipping
cream just to boiling over medium-high
heat. Remove from heat. Pour over
chocolate pieces in medium bowl (do not
stir). Let stand 5 minutes. Stir until
smooth. Cool 15 minutes,
m a k e s i !/4CU PS.
E A C H S E R V IN G W IT H IC IN G
466 cal, 26gfat
(16 g sat. fat), 137 mgchol, 184 mg sodium,
56 gcarbo,3gfiber, 7gpro. Daily Values:
86
% vit. A, 2% vit. C, 7% calcium, 16% iron.
