This cake recipe from Better Homes and Gardens is FANTASTIC!! I made it once for a Visiting Teaching Luncheon we had at the beginning of the month and twice in Florida while visiting my sister and her family. I doubled the recipe for my party that my niece had...but everybody ate the fruit pizza instead. The only exceptions were me and my sister, Mindy, who didn't get any fruit pizza and my nieces friend, Zach (but he'll eat just about anything). Crazy kids! They'll never know what they missed! Unless they read this blog, in which case, here's the recipe! It's incredibly easy to make! Just have a glass of milk on had when you eat it! Enjoy!
- Prepare Oven and Pans: Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2 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 combine3d. Add flour and cocoa powder; which vigorously until smooth. Divide batter between prepared pans.
- Dot the Touch Test: Bake for 30-35 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.


















