chocolate pumpkin spice nut cake cake
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
About this Recipe
Jean Campbell gwashington1961 - Feb 26, 2012
Francine, you are indeed correct there are many steps in this recipe! What I find confusing is the lack of size of the four layer cake pans. Are the layers 8", 9", or 10" in circumference? Most people will only be able to prepare & bake in two pans-of the correct size- at a time.
Also, I must be reading the instructions wrong. When the 'frosting ' is made, it seems to be white. The eggnog & chopped chocolate are melted together as a ganache-intended to be poured over the white frosted four layer cooled cake. As the chopped Oreos [what size package?] are used to spread upon the bottom of each layer in the cake pans. You don't point out if the cooled layers are to be placed with the crumbs on the bottom or top of each layer to construct the total cake.
In the second photo of the slideshow the cake is covered in the shiny chocolate ganache. The top of the cake is still using the white 'frosting' only now it has been put into a piping bag with a small or medium round tip to pipe through. There is a bit of a pattern, yet there are no direction for using it. It is beautiful-please may I get a few more details in your instructions?
Thanks for this beautiful work of culinary art. LOL :-)
francine bryson frannie - Feb 27, 2012
the pans i used was 9 inch use what you have just adjust the amount of mix per pan to have even layers, oeros are standard pack, or use the generic kind after there crushed and nuts added you cant tel the difference in them i put the crushed cookies on the bottom of the pan pour the cake mix on it and bake ,the "frosting" is for the ganach to stick to if you pour the warm melted chocolate on the layers it will be bumppy not the smooth you see you can use and kind of spreadable frosting you want try canned if you dont want to make homemade , it just has to be on it and cold for the ganach , i try to make my recipes where theres some leadway for you to put your own spin on it change it up this is a basic guidline for the cake i made , granted it was amazing but you can do it any way you want
Bea L. BeachChic - Nov 2, 2012