Cream the butter and both sugars until light and fluffy (approx 5 minutes)
Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
Add the pumpkin last mix well.
Divide batter into greased and parchment lined cake pans
Bake at 350°F for approx 28 - 35 minutes or until they are done
Cool while you prepare the cream cheese icing
For the Cream Cheese Icing:
Smooth out the cream cheese, but do not whip on high speed.
Add the softened butter and mix the two together until smooth.
Add the sifted confectioners sugar all at once and mix just until blended.
Add the vanilla extract
Proceed to build the cake as per the video instructions
Kashi Go Lean Cereal for garnish optional
Notes
Because of the cream cheese icing this cake must be kept refrigerated.
For best taste it can be brought to room temperature for about 1-3 hours for serving but be sure to get the remainder back into the refrigerator for longer storage.
This cake will stay fresh for up to 1 week wrapped airtight in the refrigerator
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