; Life is like champagne......: Champagne Food Friday

Friday, January 16, 2009

Champagne Food Friday


I love to bake and I have been waiting to try out a new cake, a Pumpkin Sandwich Cake recipe I got from Better Homes. My brother-in-law's Birthday was this past Tuesday and it just gave me the excuse to try it out. It was an easy recipe which has a chocolate frosting and a cream cheese filling, which always is a qualification for me to make a cake for a birthday. I would definitely make this cake again so I thought I would share the recipe with you. As you can see from the picture below, we made a significant dent in the cake. Uncle T seemed to enjoy the cake. Yes, that is a PBR beer, the choice of beer for everyone here right now....must be the economy and the fact Budweiser sold out!


3/4 cup of flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
3/4 cup canned pumpkin
1/2 cup whipping cream
1 cup semisweet chocolate chopped
1/2 of an 8 oz. pkg. of cream cheese, softened
1/2 cup powder sugar

Preheat oven 375 degrees. Grease two round cake pans and line bottom with wax paper.


In a bowl, combine flour, pumpkin pie spice, baking powder and salt. In a second bowl, beat eggs and sugar on medium/high fr 5 minutes to thicken. Add pumpkin and mix. Add flour mixture and mix. Pour cake batter in pans and bake for 16-18 minutes testing with tooth pick. Cool in pans for 10 minutes then remove and cool completely on wire rack.

For the filling, beat 1/2 cup of whipping cream to soft peaks, set aside. In a separate bowl, beat the cream cheese then add the powdered sugar, beat until smooth. Fold in the whipping cream with the cream cheese. Spread the cream mixture over the bottom cake layer. Sit the other cake layer on top then frost the outside with the chocolate icing.

Chocolate icing is 1/2 cup of whipping cream heated to a boil on medium heat, pour over 1 cup of semisweet chocolate chopped up. Let sit for 5 minutes then beat on high until mixed and glossy. IF too thick, add more cream, if too thin, chill. Let the chocolate sit for 15 minutes to cool. Frost the outside of the cake, the icing will harden quickly. Store in the fridge until serving.

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