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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chocolate Harvest Cake Recipe

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This recipe for Chocolate Harvest Cake is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 c buttermilk
1 c water
2/3 c cooking oil
2 c sugar
2 eggs
1 t baking soda
1/2 t salt
2 c all-purpose flour
3/4 c unsweetened cocoa powder

Filling:
1 8-oz pkg cream cheese, softened
1/3 c canned pumpkin
1/4 c sugar
1/4 t ground cinnamon

Glaze:
1/2 c whipping cream
4 oz semisweet chocolate, chopped
Directions:
Directions:
Prepare oven and pans: Preheat oven to 350º. Grease and flour two 9 inch round baking pans; set aside.

In an extra-large bowl, combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

Bake for 30 to 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.

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.

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.
Number Of Servings:
Number Of Servings:
14

 

 

 

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