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1
Preheat oven to 350.
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2
Spray 3 8- imch cake pans well with bakers spray
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3
In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
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4
In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
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5
In a large bowl beat butter and b both sugars until light and fluffy
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6
Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
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7
Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
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8
MAKEFROSTING
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9
Beat together in a large bow, cream cheese and butter until smooth
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10
Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
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11
FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
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12
Add second layer, bottom up and frost
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13
Add third layer, also bottom up and frost entire cake.
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14
Refigerate cake at least 1 hour before glazing
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15
MAKE GLAZE.
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16
Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
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17
.
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18
Let glaze sit until it thickens to a spoon able glaze, about 35 minutes.
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19
Spoon over cake allowing chocolate to slide down sides of cake.
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20
Garnish with sprinkles while the chocolate is wet so they will stick.
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21
Refigerate to set chocolate at least an hour before cutting cake
