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Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate leaves

A home-style Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate leaves made with Servings, Chocolate Leaves, and Good Quality White Chocolate Finely. Scale it up or down for the number of people at the table.

Ingredients

• 12
• to taste
• 6 oz
• 6 oz
• 6 oz

Method (preview)

1. 1

   Line small baking sheet (or large plate) with foil.

2. 2

   Add enough hot water (125F to 130F) to 9-inch-diameter cake pan to measure depth of 1 inch.

3. 3

   Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water.

4. 4

   Let stand just until outer edges of chocolate melt.

5. 5

   Stir until chocolate is partially melted (some soft pieces will remain).

6. 6

   Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88F (barely lukewarm).

7. 7

   If melted chocolate is warmer than 88F, add 1-inch piece of milk chocolate and stir until temperature falls below 88F.

8. 8

   Remove any remaining piece of chocolate.

9. 9

   Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate.

10. 10

    Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet.

11. 11

    Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.

12. 12

    Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.

13. 13

    Line another small baking sheet (or large plate) with foil. Melt

14. 14

    Line another small baking sheet (or large plate) with foil. Melt

15. 15

    Preheat oven to 350F.

16. 16

    Spray sides of pans with nonstick spray.

17. 17

    Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again.

18. 18

    Place currants in small bowl.

19. 19

    Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.

20. 20

    Using electric mixer, beat butter in large bowl until fluffy.

21. 21

    Gradually beat in sugar.

22. 22

    Beat in eggs 1 at a time.

23. 23

    Beat in flour mixture in 3 additions alternately with milk in 2 additions.

24. 24

    Beat in pumpkin.

25. 25

    Fold in currant-walnut mixture.

26. 26

    Divide batter equally between prepared pans (batter will be about 3/4 inch deep).

27. 27

    Bake cakes until tester inserted into center comes out clean, about 25 minutes.

28. 28

    Cool cakes in pans on racks 10 minutes.

29. 29

    Turn cakes out onto racks; peel off waxed paper.

30. 30

    Cool layers completely.

31. 31

    Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy.

32. 32

    Beat in cream cheese.

33. 33

    Sift powdered sugar over; beat to blend.

34. 34

    Place 1 cake layer, bottom side up, on platter.

35. 35

    Spread with 1 1/2 cups frosting.

36. 36

    Top with second cake layer, bottom side down.

37. 37

    Spread remaining frosting smoothly over top and sides of cake.

38. 38

    Arrange chocolate leaves decoratively on top and sides of cake.

39. 39

    Serve.