Ingredients: |
Ingredients: cookie crunch:
1 cup (2 sticks) unsalted butter, melted, plus more for the pans
1 (14ounce) package Oreo cookies
1 (8 to 10ounce) can salted mixed nuts
1 cup firmly packed light brown sugar
cake:
1¹∕₂ cups granulated sugar
³∕₄ cup (1¹∕₂ sticks) unsalted butter, at room temperature
3 cups pure pumpkin puree (about 1¹∕₂ 15ounce cans)
2³∕₄ cups selfrising flour (I use White Lily)
¹∕₂ cup lemonflavored or plain Greek yogurt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
4 large eggs frosting
6 (8ounce packages) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
3¹∕₂ cups confectioner’s sugar
tablespoons pure vanilla extract
chocolate topping:
¹∕₂ cup eggnog
1¹∕₄ cups chopped dark chocolate
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Directions: |
Directions:Instructions
1. Make the cookie crunch: Butter four 9inch cake pans.
2. Using a food processor, pulse the Oreos until finely ground. Transfer to a medium bowl. Pulse the nuts
until finely chopped. Add to the Oreo crumbs along with the brown sugar and mix well. Pour in the butter
and mix until fully incorporated. Divide the crunch topping mixture among the cake pans, pressing onto
the bottom of each and spreading evenly.
3. Preheat the oven to 350°F. Start the cake: Using an electric mixer, beat the granulated sugar and butter
until light and fluffy, about 5 minutes, scraping down the sides of the bowl frequently. Add the pumpkin,
flour, yogurt, cinnamon, pumpkin pie spice, and vanilla extract and mix until just blended. Add the eggs,
one at a time, mixing well after each addition, and mix until just blended.
4. Divide the batter equally over the cookie crunch in each of the cake pans, smoothing the top of the batter
evenly. Bake until a cake tester or toothpick inserted in the center of the cake comes out clean, 25 to 30
minutes.
5. Remove from the oven and let cool completely in the pans on wire racks While the cakes are cooling,
make the frosting: Using an electric mixer, whip the cream cheese and butter until very smooth and
creamy. With the mixer on low speed, gradually add the confectioner’s sugar and mix until smooth. Add
the vanilla extract and mix well.
6. When the cakes are completely cool, unmold them. Frost the Oreo side (top) of each layer and then
stack them, cake side down, to put the cake together. Spread the remaining frosting on the top and
sides.
7. Refrigerate the cake or keep it in a cool place so that the frosting doesn’t melt.
8. Before serving, prepare the chocolate topping: In a saucepan, bring the eggnog just to a simmer and
then add the chocolate. Remove from the heat and stir until the chocolate has fully melted. Drizzle over
the cake and let set before serving |
This recipe for Blue Ribbon Pumpkin Cake is from