-
1
Preheat oven to 350F.
-
2
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil.
-
3
Sift 2 1/4 cups flour and next 5 ingredients into medium bowl.
-
4
Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend.
-
5
Using electric mixer, beat butter in large bowl until fluffy.
-
6
Gradually beat in sugar.
-
7
Beat in eggs 1 at a time.
-
8
Beat dry ingredients into butter mixture alternately with pumpkin mixture.
-
9
Spread batter evenly in prepared pan.
-
10
Bake cake until tester inserted into center comes out clean, about 25 minutes.
-
11
Cool in pan on rack.
-
12
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy.
-
13
Beat whipping cream in medium bowl until stiff peaks form.
-
14
Fold whipped cream into cream cheese mixture in 2 additions.
-
15
Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
-
16
Using foil as aid, lift cake onto work surface.
-
17
Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use).
-
18
Slide spatula under 1 rectangle; transfer cake to platter.
-
19
Spread with 3/4 cup frosting.
-
20
Top with second cake.
-
21
Spread with 3/4 cup frosting.
-
22
Top with third cake.
-
23
Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs.
-
24
Chill 1 hour.
-
25
Spread remaining frosting from large bowl decoratively onto sides of cake.
-
26
Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip.
-
27
Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart.
-
28
Squeeze frosting from pastry bag back into small bowl of frosting.
-
29
Mix in remaining 1/4 cup pumpkin.
-
30
Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake.
-
31
Refrigerate until frosting sets, about 2 hours.
-
32
(Can be prepared 2 days ahead.
-
33
Cover with foil dome and keep refrigerated.
-
34
Let stand 2 hours at room temperature before serving.)
