Chocolate Pumpkin Cake
- 1 cup buttermilk
- 1 cup water
- 23 cup cooking oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 12 teaspoon salt
- 2 cups all-purpose flour
- 34 cup unsweetened cocoa powder
- 1 (8 ounce) package cream cheese, softened
- 13 cup canned pumpkin
- 14 cup sugar
- 14 teaspoon ground cinnamon
- 12 cup whipping cream
- 4 ounces semisweet chocolate, chopped
- red seedless grapes or whole blackberries or raspberries, toasted hazelnuts or shredded orange peel
- Prepare oven and pans: Preheat oven to 350F Grease and flour two 9-inch round baking pans; set aside.
- Combine ingredients: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt.
- Using a large wire whisk, whisk until well combined.
- Add flour and cocoa powder; whisk vigorously until smooth.
- Divide batter between prepared pans.
- Do the touch test: Bake for 30 to 35 minutes until top springs back when lightly touched in center.
- Cool in pans on a wire rack for 10 minutes.
- Remove from pans and cool completely.
- Prepare pumpkin cream filling: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened.
- Place one cake layer on plate.
- Spread filling over top.
- Top with second cake layer.
- Make chocolate glaze: In a saucepan bring whipping cream just to boiling over medium-high heat.
- Remove from heat.
- Add chocolate (do not stir).
- Let stand 5 minutes.
- Stir until smooth.
- Cool 15 minutes or until slightly thickened.
- Pour over cake, allowing glaze to drip down sides.
- Chill until set, about 30 minutes.
- Top with desired toppers.
- Makes 14 servings.
buttermilk, water, cooking oil, sugar, eggs, baking soda, salt, flour, cocoa, cream cheese, pumpkin, sugar, ground cinnamon, whipping cream, semisweet chocolate, red seedless grapes
Taken from www.food.com/recipe/chocolate-pumpkin-cake-252182 (may not work)