SUBMITTED BY: Niki Kelly
(reduced calories/fat)
CHOCOLATE HARVEST CAKE with PUMPKIN FILLINGIngredients:
Cake:
1 C fat free buttermilk
1 C water
2/3 C extra virgin olive oil
1 ½ C sugar plus ½ C Splenda
2 eggs
1 tsp baking soda
1/2 tsp salt
2 C all-purpose flour
3/4 C unsweetened cocoa powderPumpkin Cream Filling:
1 8-oz. pkg. cream cheese, softened (fat free)
1/3 C plus 1 Tbsp canned pumpkin
1/4 C plus 1 Tbsp Splenda
1/4 tsp ground cinnamonChocolate Glaze:
1/2 C whipping cream
4 oz. semisweet chocolate chipsCake Toppers:
Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel…whatever will look prettyDirections:
Preheat oven to 350 degrees. Grease and flour two 9x 1-1/2-inch round baking pans; set aside. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk (electric mixer), whisk (mix) until well combined. Add flour and cocoa powder; mix vigorously until smooth. Divide batter between prepared pans. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. For the pumpkin filling, in a medium bowl mix together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer. For chocolate icing, in a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (DO NOT STIR). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.
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