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!
