Yields: 1 eight-inch 3-layer cake (18 servings) or 36 Cupcakes

Working time: 15mins
Total time:1hr 10mins

Needed:
2 1/2 cups plus 2 tablespoons all purpose four
1 cup plus 2 tablespoons good quality coca
1 tablespoon baking powder
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
2 1/4 sticks unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
1 recipe Orange Cream Cheese Frosting (recipe follows)

Directions:
1. Prepare cake pans: Heat over to 350°F. Lightly butter three 8 inch cake pans and fit each bottom with an 9 inch circle of parchment paper. Lightly butter the parchment paper. Set aside.

2. Make the batter: Sift the flour, coca, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean – about 35mins. Cool the cake in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).

4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top later). Refrigerate until ready to serve.

© Country Living Magazine Oct Vol 28. No 10 2005