PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
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CRUNCH TOPPING
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3 Cups walnuts finely chopped, 450 g
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3 Cups vanilla wafers 360 g, about 75 cookies
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3 Cups brown sugar 540 g
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8 oz butter 184 g
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PUMPKIN CRUNCH CAKE
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1 1/4 g cup sugar 250
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6 oz softened butter 168 g
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1 16 oz can solid pack pumpkin 425 g, not pumpkin pie mix
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2 1/2 g Cups flour 300
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1/2 Cup Greek yogurt 96 g
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1 Tablespoon pure vanilla 15 ml
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1 Tablespoon pumpkin pie spice 15 g
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2 1/4 Teaspoons baking powder 12 g
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3/4 Teaspoon baking soda 4 g
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1/2 Teaspoon Salt 2.5
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4 Large Eggs
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CREAM CHEESE FROSTING
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16 oz cream cheese 454 g
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8 oz mascarpone * 227 g, or cream cheese
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8 oz softened butter 227 g
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2 cups confectioners sugar 150 g
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1 Tablespoon pure vanilla 15 ml
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