3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
3/4 cup canned pumpkin
1/2 cup whipping cream
1/2 of an (8 oz) bar cream cheese, softened
1/2 cup powdered sugar
1 RECIPE Chocolate Cream Icing, below
Pumpkin pie spice


1. Preheat oven to 375 F.

2. Grease bottoms and sides of two 8 by1 1/2 inch round cake pans.
Line bottoms with waxed paper; lightly flour pans.
In bowl combine flour, pumpkin pie spice, baking powder and salt. Set aside.


In a chilled mixing bowl beat whipping cream to soft peaks; set aside.
In a second mixing bowl beat cream cheese until smooth;
beat in powdered sugar. Fold in whipped cream.

4. To Assemble:

Place one cake layer on serving platter. Spread cream cheese mixture
evenly over bottom cake layer. Top with second cake layer.
Refrigerate while preparing Chocolate Cream Icing.

5. If Chocolate Cream icing is too thin cover and chill 30 minutes until of spreading consistency.
Too thick? Add a teaspoon of milk or cream.
Spread over top and sides of cake.
Sprinkle lightly with pumpkin pie spice.
Chill cake at least 1 hour before serving.
Store cake loosely covered in refrigerator.

Makes 8 servings.


In small saucepan bring 1/2 cup whipping cream just to boiling over medium high heat.
Remove from heat.
Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl
(do not stir).

Let stand 5 minutes. Stir until smooth.
Cool 15 minutes. Makes 1 1/4 cups.