Chocolate Cake With Pumpkin Filling

• 1 cup Buttermilk
• 1 cup Water
• 2/3 cups Canola Oil
• 2 cups Sugar
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 cups All-purpose Flour
• 3/4 cups Cocoa Powder
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Room Temperature
• 1/3 cups Canned Pumpkin
• 1/4 cups Sugar
• 1/4 teaspoons Cinnamon
• FOR THE GANACHE:
• 1/2 cups Whipping Cream
• 4 ounces, fluid Semi-sweet Chocolate, Chopped

1. Preheat oven to 350u0b0F. Spray two round 9x2 cake pans with cooking spray and line with parchment. I buy the pre-cut round parchment liners. Then spray the parchment, too.
2. In a large bowl, mix buttermilk, water, oil, sugar, eggs baking soda, and salt with a whisk. Add flour and cocoa powder and whisk until combined.
3. Pour evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not overcook.
4. Mix all filling ingredients in a stand mixer (or hand mixer) until smooth. There might be some cream cheese lumpiness, so keep mixing.
5. When cakes are completely cool, you can assemble. Spread filling over one layer of cake and top with a second layer.
6. Make the ganache by bringing whipped cream to a low boil of medium-high heat. Remove from heat and add chocolate. Let it stand for 5 minutes then stir until smooth. Let it cool for about 10 minutes and stir again.
7. Pour ganache over cake, letting it drip down the sides. Put in refrigerator until set.
8. Recipe from Better Homes and Gardens.

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Taken from tastykitchen.com/recipes/desserts/chocolate-cake-with-pumpkin-filling/ (may not work)