Pumpkin Sandwich

Cake:
3/4 cup all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin

Filling:
1/2 cup whipping cream
1/2 (4 oz) of an 8 oz package cream cheese, softened
1/2 cup powdered sugar
Icing:
1/2 cup whipping cream
1 cup bittersweet or semisweet chocolate pieces

1. Preheat oven to 375 degrees.

Grease bottoms and sides of two 8x1 1/2 inch round cake pans.

Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3. For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing chocolate cream icing.

4. In a small saucepan bring whipping cream just to boiling over medium high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

5. If icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice.

6. Chill cake at least one hour before serving.
Store cake loosely covered, in refrigerator.

*Note*This recipe was in my November Better Homes and Gardens. It is really yummy! I would recommend making the icing before the filling because it has to sit for 15 minutes (start it when you take the cakes out of the pans because they cool quickly), but I did it as the recipe instructed the first time I made it. As I find with a lot of pumpkin recipes I liked it better the second day. Which is great because you can make it a day ahead!

by Lori