Punkin Cream Cake


2-9 inch round Spice cakes.
You can use box or scratch your choice. I used…

Spice Cake
Preheat oven to 350 degrees
1 cup unsalted butter, softened
2 cups dark brown sugar
2-1/2 cups flour
1/4 cup cornstarch
4 tsp baking powder
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 cup milk
3 eggs
Cream butter and brown sugar. Add eggs 1 at a time.
In a small bowl mix all dry ingredients together.
Add dry ingredients alternating with milk until combined. Place in flour and greased 9inch pans. Bake 25-35 minutes. Cool for 10 minutes turn out of pans, cool completely.

Pumpkin filling
1 cup pumpkin
1-1/4 cup milk
1 pkg. cheesecake pudding
1 tsp. pumpkin pie spice
Mix pumpkin and milk add pudding mix and pumpkin pie spice mix until thick about 2 minutes.

White Chocolate Ganache
1/2 cup heavy cream
1 Tbsp butter
4 oz. white chocolate chopped fine.
1 Tbsp brandy or cognac (optional)

Place chocolate in heat safe bowl. Bring cream and butter to boil over medium heat. Pour over chocolate stir until melted. Let sit to thicken.

Cream cheese Frosting
1/2 cup butter, room temperature.
1-8oz cream cheese
3 cups powdered sugar
1 tbsp vanilla
Cream butter and cream cheese, add vanilla and powdered sugar, mix about 3 minutes until fluffy.

Place 1 cake, place pumpkin pudding on top. Place second cake on top. Let sit in fridge for at least an hour. Drizzle white chocolate ganache over top and sides. Place back in fridge for at least 30 minutes. Frost with cream cheese frosting. Garnish with chopped pecans and white chocolate shavings.



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