1 c buttermilk
1 c water
2/3 c cooking oil
2 c sugar
1 t baking soda
1/2 t salt
2 c all-purpose flour
3/4 c unsweetened cocoa powder
1 8-oz pkg cream cheese, softened
1/3 c canned pumpkin
1/4 c sugar
1/4 t ground cinnamon
1/2 c whipping cream
4 oz semisweet chocolate, chopped
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.