mixed nuts ( crushed in food prosser )
1 1/2 c
1 1/2 stick
pumpkin (not pie mix )
2 3/4 c
self rising flour
lemon greek yougart
cinnamon, ground,pumpkin pie spice, vanilla
cream cheese frosting
6- 8oz pkg
cream cheese soften
3 1/2 c
eggnog (pumpkin spiced )
1 1/4 c
dark chocolate (chopped )
In a food processor, pulse cookies crumb
Then Pulse nuts to a fine chop
Add in Brown Sugar and mix well.
Add in Melted Butter and blend together.
2Divide mixture into 4 Cake Coated Cake Pans , pressing into bottom and spreading it evenly into the cake pans.
Set pans aside and begin cake.
Pre heat Oven to 350 degrees.
3In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
4Add in the Eggs, one at a time just until blended.
Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
5Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
6Whip the cream cheese, and butter till very smooth and creamy
Slowly add in the powdered sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.
7After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. put cake in cool place so the outside is very cool
8heat the egg nog just to simmer and add dark chocolate remove from heat stir till melted ( the more you stir the shiner it is )pour on cake let set
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