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Name: Pumpkin Spice Cake with Whipped Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2-1/4 cups all-purpose flour; 1 tbsp baking powder; 1/2 spbaking soda; 1 tsp salt; 1 tbsp ground cinnamon; 1/2 spground ginger; 1/2 spground nutmeg; 1 stick butter or margarine softened; 1-1/3 cups sugar; 1 tsp vanilla extract; 2 large eggs; 1 cup mashed cooked or canned pumpkin; 3/4 upmilk; 1/2 upchopped walnuts or pecans; Frosting; 8 oz cream cheese; 1 cup heavy whipping cream; 1/3 upsugar; 1 tsp vanilla extract

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INGREDIENTS

2-1/4 cups all-purpose flour
1 tbsp baking powder
1/2 spbaking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 spground ginger
1/2 spground nutmeg
1 stick butter or margarine ; softened
1-1/3 cups sugar
1 tsp vanilla extract
2 large eggs
1 cup mashed cooked or canned pumpkin
3/4 upmilk
1/2 upchopped walnuts or pecans
Frosting
8 oz cream cheese
1 cup heavy whipping cream
1/3 upsugar
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 400. Grease four 4-inch springform pans.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs and vanilla.

Add milk and mashed pumpkin, and stir until well-mixed. (At this point, your batter will look curdled, but it's not! It'll look smoother once you add your dry ingredients.)

Stir in dry ingredients. Mix well.

Divide batter equally between your mini springform pans.

Bake for 25-30 min, or until a cake tester inserted in the center of each cake comes out clean. Cakes should have a high dome.

Cool cakes for about 10 minutes, then remove them from their pans. Cool for another 15-20 minutes.

While cakes are cooling, start making your frosting.

To make our frosting:

In a medium bowl, beat your cream cheese until it is soft and fluffy. Add sugar and vanilla, mix well, then set aside.

In a separate bowl, use an electric mixer to beat your whipping cream. Beat until stiff/firm peaks form, about 1-2 minutes.

Transfer about ? of the whipped cream to your cream cheese mixture to lighten it. Gently mix until cream cheese and cream are totally combined. Add your remaining whipped cream, and gently stir until you have a uniform frosting.

To assemble your cakes:

Level the tops of each cake, then cut them in half, horizontally.

Spread whipped frosting on top of one half of each cake. Smooth frosting towards the edge of the cakes. Lay the other halves on top, and top with more frosting. (You can frost the sides too, but I think it looks prettier with bare sides.)

Garnish cakes with chopped nuts, then enjoy!

NOTES

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Pumpkin Spice Cake with Whipped Cream Cheese Frosting

2-1/4 cups all-purpose flour
1 tbsp baking powder
1/2 spbaking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 spground ginger
1/2 spground nutmeg
1 stick butter or margarine softened
1-1/3 cups sugar
1 tsp vanilla extract
2 large eggs
1 cup mashed cooked or canned pumpkin
3/4 upmilk
1/2 upchopped walnuts or pecans
 Frosting
8 oz cream cheese
1 cup heavy whipping cream
1/3 upsugar
1 tsp vanilla extract

Preheat oven to 400. Grease four 4-inch springform pans.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Add milk and mashed pumpkin, and stir until well-mixed. (At this point, your batter will look curdled, but it's not! It'll look smoother once you add your dry ingredients.)
Stir in dry ingredients. Mix well.
Divide batter equally between your mini springform pans.
Bake for 25-30 min, or until a cake tester inserted in the center of each cake comes out clean. Cakes should have a high dome.
Cool cakes for about 10 minutes, then remove them from their pans. Cool for another 15-20 minutes.
While cakes are cooling, start making your frosting.
To make our frosting:
In a medium bowl, beat your cream cheese until it is soft and fluffy. Add sugar and vanilla, mix well, then set aside.
In a separate bowl, use an electric mixer to beat your whipping cream. Beat until stiff/firm peaks form, about 1-2 minutes.
Transfer about ? of the whipped cream to your cream cheese mixture to lighten it. Gently mix until cream cheese and cream are totally combined. Add your remaining whipped cream, and gently stir until you have a uniform frosting.
To assemble your cakes:
Level the tops of each cake, then cut them in half, horizontally.
Spread whipped frosting on top of one half of each cake. Smooth frosting towards the edge of the cakes. Lay the other halves on top, and top with more frosting. (You can frost the sides too, but I think it looks prettier with bare sides.)
Garnish cakes with chopped nuts, then enjoy!

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Nutrition

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Serving Size: 1 (960g)
Recipe Makes: 1

Calories: 2480
Calories from Fat: 2133 (86%)

Amt Per Serving		% DV

	Total Fat 237g	316 %
	Saturated Fat 137.6g	688 %
	Monounsaturated Fat 64.7g
	Polyunsanturated Fat 11.2g
Cholesterol 1516.8mg		467 %
Sodium 1353.5mg		47 %
Potassium 1157.9mg		30 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 39g
Protein 51.7g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2480

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