No, my blog hasn’t been hijacked by a baker. I know, two recipes in a row might seem a little out of the ordinary for this non-food blogger, but it’s two days until Thanksgiving and I’m baking up a storm, and after so many drooling comments over the photos I shared on instagram and facebook, I thought I’d share them with you all too. Bedsides that, I love to cook. And I love to eat. So, there it is.
I thought no one was going to show up. It’s that time of year when germs multiply at warp speeds and viruses seem to be prevalent among even the healthiest of friends. One by one the messages rolled in, the attendance numbers plummeted.
We’d been planning this special meeting for months.
I sent a discouraged text message to my husband.
He told me to be thankful.
That’s right, me–Always Alleluia.
The morning unfolded as God knew it would, despite my ingratitude for the unexpected turn of the morning. God’s presence was felt, and His truth was shared. Of all the things I could have hoped for, that is what matters most.
He never fails to remind me of His sovereign goodness in all things, and as we ’round the bend to a holiday specifically centered around the very act of being thankful, I receive the gentle reminder to give thanks in all things–even the things that look upside down.
Especially those things.
The moment we become grateful, we actually begin to ascend spiritually into the presence of God. ~Francis Frangipane
- 3/4 all purpose flour
- 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 3/4 cup canned pumpkin
- Cream Cheese Whipped Cream Filling
- 1/2 cup whipping cream
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- Chocolate Cream Icing Ganache
- 1/2 cup heavy whipping cream
- 1 cup bittersweet chocolate chip pieces
- pumpkin pie spice (for dusting)
- Preheat oven to 375 degrees. Grease bottom and sides of 2 8×1/2 inch round cake pans. You can also line bottom of pans with waxed paper and dust lightly with flour.
- Combine flour, pumpkin, pumpkin pie spice, baking powder and salt and set aside.
- In separate bowl beat eggs and sugar on medium-high speed until thick (about 5 minutes) Beat in pumpkin and flour mixture until just combined.
- Spread batter into the bottom of cake pans and bake for approx. 16-18 minutes. Cool in pans on wire rackes for about 10 minutes then remove from pans.
- For cream filling, beat whip cream in separate bowl until stiff peaks form. In another bowl, beat cream cheese until smooth and then add in powdered sugar and beat until blended. Fold in, or lightly whip the whipped cream and cream cheese mixture together. Be careful not to over mix, it should be light and fluffy.
- Spread whipped filling over one layer of the cake and set the other cake on top. Refrigerate the cake while preparing the
- For the Chocolate Cream Icing: pour whipping cream and chocolate pieces into a small pan on the stove. Stir over medium low heat until mixture resembles runny frosting. Hint: do not leave this unattended or chocolate will scald. Once desired is reached, remove pan from heat and cool for just 5 minutes.Remove cake from refrigerator and top with chocolate icing, by pouring the desired amount into the the cakes and spread outward, cake edges. To achieve a smooth finish, do not go back over areas previously frosted. Dust with pumpkin pie spice and
- *If you have not made ganache before you will be thrilled with the simplicity and decadent flavor of this easy frosting. Please note that the chocolate will harden slightly once chilled, forming a soft shell around the cake, thus preventing the cake from drying out too quickly.