YIELD 2 - 8" rounds
INGREDIENTS
2 cups white sugar 1 1/4 cups vegetable oil 1 teaspoon vanilla extract 2 cups canned pumpkin 4 eggs 2 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon 5 spice powder Cream Cheese Filling: 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 4 cups sifted confectioners' sugar 1 teaspoon vanilla extract 1/2 cup peach marmalade Buttercream: 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons milk or creamPREPARATION:
Cake:
- Preheat oven to 350 degrees.
Sift together the flour, baking powder, baking soda, salt and 5 spice powder. Set aside.
- Grease and flour 2 8" round pans.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared pans. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cream Cheese Filling:
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Measure out marmalade in a bowl and stir vigorously with a fork to aerate. Fold into cream cheese mixture. Store in the refrigerator until ready to prepare the cake.
Buttercream:
- In a mixing bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating on medium speed. Mix well after each addition.
Keep icing covered until ready to decorate.
- Beat in the milk, and continue mixing until light and fluffy. Add a ½ tsp. of milk at a time if not fluffy.
Assembling cake
- Place cake in refrigerator for 2 hours to firm up. Split each tier in half.
Frost cake with Buttercream.
- You now have 4 layers. Fill each layer with the filling and press down on the cake slightly when done so they adhere.