Pumpkin Cake with Cream Cheese Frosting

 Cake

 

In a big bowl, whisk together:

2 cups flour

1 t baking soda

1 t baking powder

1 t salt

1 t cinnamon

1 t ground ginger

½ t nutmeg

¼ t allspice

 

In a separate bowl, whisk together:

1 cup light brown sugar

1 cup sugar

8 oz butter, melted

 

Add 4 eggs to the sugar/butter mix, blend then add 15 oz can of pumpkin. 

 

Combine the wet ingredients and the dry ingredients and pour into pans (or cupcakes!) and bake at 350. 

 

Cream cheese icing – depending on how much you want to make, my secret recipe is

 

X ounces cream cheese

X ounces butter

3x ounces powdered sugar

Milk chocolate cremeux tart

Pate sucree 

In bowl of food processor, pulse:

7.5 oz flour

2.7 oz powdered sugar

0.25 tsp salt

Add in 8 tbsp cold butter and pulse to combine. Combine 1 egg with 1 tsp vanilla and pulse in. Chill, then fit into 9” tart pan  chill again before baking with pie weights in sprayed foil at 350 F for 30 minutes.  Remove the foil and weights and bake about 10 more minutes.  Cool.

Cremeux

Whisk 1 cup half-and-half with 4 egg yolks, 1 tbsp cocoa powder and scant 0.5 tsp salt. Cook over medium low heat (stirring constantly with spatula) to temp of about 170 F.  Remove from heat and whisk in 12 oz chopped chocolate (used 8.8 oz Lindt classic recipe milk chocolate and the rest Guittard semi sweet chips) and 1.5 tsp vanilla. Add 10 tbsp melted butter (hot) and whisk to combine.  Pour mixture through a fine mesh sieve and pour into cooled tart crust.  Allow to cool at room temp and then chill for 2 hours.  Serve with whipped cream.