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1
Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans.
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2
Line bottoms with waxed paper; lightly flour pans.
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3
In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
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4
In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes.
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5
Beat in pumpkin.
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6
Add flour mixture; beat just until combined.
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7
Spread cake batter in prepared pans.
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8
Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean.
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9
Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
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10
For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside.
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11
In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar.
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12
Fold in whipped cream.
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13
To assemble, place one cake layer on serving platter.
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14
Spread cream cheese mixture evenly over bottom cake layer.
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15
Top with second cake layer.
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16
Refrigerate while preparing Chocolate Cream Icing:.
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17
If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency.
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18
Too thick, add a teaspoon of milk or cream.
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19
Spread over top and sides of cake.
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20
Sprinkle lightly with pumpkin pie spice.
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21
Chill cake at least 1 hour before serving.
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22
Store cake, loosely covered, in refrigerator.
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23
Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat.
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24
Remove from heat.
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25
Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir).
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26
Let stand 5 minutes.
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27
Stir until smooth.
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28
Cool 15 minutes.
