Thursday, November 8, 2012

Pumpkin Spice Cake

Pumpkin Spice Cake

I have a glorious 4 day weekend coming.

I plan on cleaning the whole apartment.

Exciting, huh?

Pumpkin Spice Cake

No worries though.  I'll get that done on the 1st day off and then proceed to make a huge mess the rest of the long holiday.

I have a lot of baking and picture taking to do for next month.

Hmm, what's next month?

I know!  


Pumpkin Spice Cake

I can't wait to share my Chrsitmas projects with you.

But until December comes you should make this cake.

It's delicious.  So moist and decadent!

The secret?  Pumpkin spice syrup.  The stuff used to flavor coffee or other hot beverages (Pumpkin spice hot chocolate anyone?)

Pumpkin Spice Cake

Pumpkin Spice Cake with 
Cream Cheese Buttercream Frosting
cake adapted from Betty Crocker, frosting source The Misadventures of Mrs. B

1 box yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice 
pumpkin spice coffee syrup

2 sticks (1 cup) unsalted butter, room temperature
8 oz cream cheese, room temperature
1 teaspoons vanilla extract
4 cups powdered sugar
1 teaspoon pumpkin pie spice

To make cake:

Heat oven to 325°F.Grease and flour 2-9in cake pans or 1-10in cake pan if your lazy (like me).

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.

Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans and immediately wrap cake tightly in saran wrap.  Refrigerate overnight or until cake is cool if impatient.  This step is optional but really helps make a moist cake.

To assemble cake, place 1 layer on serving plate (if using 1-10in, you'll need to split cake in half horizontally to make two layers.  Use a serrated knife or a cake leveler to do this).  Brush layer with light coating of syrup. Spread with half of the frosting. Top with second layer, brush with syrup; spread remaining frosting to edge of layer. I don't frost the sides because I'm lazy.  I also like the rustic look left by not frosting the sides.

To make frosting:

In the bowl of a mixer with the whisk attachment, beat butter on low speed for several minutes until fluffy, scraping the sides of the bowl occasionally.

Add cream cheese and vanilla and pie spice. Mix on low speed for a minute.

Add powdered sugar one cup at a time and mix on low until combined after each addition.  Once last cup is added, whip frosting on high for a minute or two to make it extra fluffy and light.

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