Chocolate Covered Pumpkin Layer Cake

Chocolate Covered Pumpkin Layer Cake

I wanted to make this for Thanksgiving last year, hence the pumpkin, but there was never time and there were already so many desserts. So, I pulled out the recipe a couple months later one night for my family to try and wham bam thank you mam was the answer! Huge hit, soooo yummy! The sculpture atop the cake is my son’s invention, funny boy.

*Adapted from Recipe.com

¾ C. Organic Flour

1 ½ t. Organic Pumpkin Spice Mix

1 t. Aluminum Free Baking Powder

¼ t. Sea Salt

3 Range Free Eggs

1 C. Organic Sugar

¾ C. Organic Canned Pumpkin

Sift together dry ingredients. Mix eggs and sugar then add pumpkin. Mix together well with dry ingredients. Pour in two greased and floured cake rounds. Bake at 375°, 15 min. or until toothpick comes out clean. Cool for 10 min, remove from pans to cool all the way.

Filling: Beat ½ C. organic whipping cream. Beat ½ of an 8 oz. package organic cream cheese with ½ C. organic powdered sugar. Fold in the whipped cream. Spread between layers of cake.

Frosting: Bring ½ C. organic whipping cream to just boiling and remove from heat. Pour over 1 C. organic chocolate chips (Enjoy Life® brand is what I used) in a heavy glass bowl (I used a 2 C. measurer). Let sit for 5 minutes. Mix and spread over cake. You may need to refrigerate to thicken it up a bit before spreading. Mine still had some chips that hadn’t melted. Happy Baking!