Pumpkin Cake With Maple Cream Cheese Frosting

"I was looking to make myself a delicious birthday cake. I usually go for carrot cake, but my sister recommended pumpkin cake. I also had been eying this recipe for Maple Cream Cheese Frosting. And I added some chopped bittersweet chocolate, which is delicious, but not necessary. Cake recipe is from http://www.lifesambrosia.com/2009/10/pumpkin-cake-with-amaretto-cream-cheese-frosting-recipe.html Frosting recipe is from http://www.kitchenista.org/2009/05/12/carrot-cake-with-maple-cream-cheese-frosting/ I put it all together here for my safe-keeping and because it was an absolutely wonderful cake. Just make sure the frosting is completely room temperature or your cake will end up ugly like mine (but still delicious!!)."
 
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Ready In:
1hr
Ingredients:
15
Yields:
1 cake
Serves:
8-10

ingredients

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directions

  • Cake:.
  • Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
  • Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
  • In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
  • Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
  • Evenly divide cake mixture between the two prepared cake pans.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
  • Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
  • Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
  • Frosting:.
  • Beat sugar and butter with mixer or in stand mixer.
  • Gradually add confectioner's sugar and maple syrup while blending.
  • You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
  • Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.

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RECIPE SUBMITTED BY

I love to cook. Anything. At least once. My favorite dishes are savory with many, many vegetables. Especially onions, garlic, and mushrooms. And cheese.
 
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