Chocolate Pumpkin Cake

1-1/2 C. flour
2/3 C. cocoa
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. buttermilk
1 C. canned pumpkin
2 t. vanilla
3/4 C. butter, softened
1 C. dark brown sugar
1 C. sugar
3 large eggs, PLUS 1 yolk

Sift together the dry ingredients; set aside. In a small bowl, stir together the buttermilk, pumpkin & vanilla; set aside. Cream the butter & sugars, with an electric mixer at medium speed, until light & fluffy. One at a time, beat in the eggs & extra yolk. Reduce speed to low, and alternately beat in the flour & buttermilk mixtures (in thirds).

Pour the batter into two 8" cake pans, bottom-lined with parchment paper & lightly buttered. Bake at 375° about 35 minutes, or until a tester comes out clean. Cool in pans on rack 10 minutes, remove to rack to cool completely. Frost when fully cooled.

Cream Cheese Icing

Beat 6 oz. softened cream cheese on medium-high speed until fluffy. Add 1-1/2 C. powdered sugar, 2-1/4 teaspoons cocoa, 1/4 teaspoon cinnamon & 3/4 teaspoon vanilla- Beat on low speed until well-combined.
In a separate bowl, beat 1-1/2 C. heavy cream and a scant 1/4 t. orange food coloring on medium-high until soft peak stage. Gently fold the whipped cream into the cream cheese mixture until well-combined. Spread 1 C. between layers & use remaining frosting to ice top & sides of cake. Chill 30 minutes & glaze.

Glaze

Place 4 oz. chopped bittersweet chocolate, 1 T. cold unsalted butter & 3 T. corn syrup in a medium heatproof bowl. Bring 1/2 C. heavy cream to a boil, pour it over the chocolate & let stand for 3 minutes. Gently stir with a whisk until smooth. Let sit for 3 to 5 minutes, until glaze thickens slightly. Pour glaze onto the center of the cooled frosted cake & smooth out to the edges to allow the glaze to drip over the sides.

(recipe found in Country Living Magazine, Oct '07 issue)

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