SOOTHE your SWEET tooth

Everyone seems to have their favorite holidays that they go crazy over. Mine is definitely Halloween. Every year I throw a big Halloween party with dinner, games and treats for the whole family. After Trick or treating I serve the Parents this decedent cake while the kids dive into their treat bags. I figure the kids aren't the only ones who should be able to drool over something...

Chocolate Harvest Cake
This is an impressive looking cake without much effort. It’s very festive for the fall. Serve with extra berries and cream on the side.

Serves: 14

Ingredients:
1 cup buttermilk
1 cup water
⅔ cup cooking oil
2 cups sugar
2 eggs
1 tsp baking soda
½ tsp salt
2 cups flour
¾ cup unsweetened cocoa powder

Pumpkin Cream Filling:
1, 8-oz. pkg. cream cheese, softened
⅓ cup canned pumpkin
¼ cup sugar
¼ tsp ground cinnamon

Chocolate Glaze:
½ cup whipping cream
4 oz. semisweet chocolate, chopped

Cake Toppers:
Seedless red grapes
whole blackberries or raspberries
toasted hazelnuts
shredded orange peel

1. Preheat oven to 350*. Grease and flour two 9x 1-12-inch round baking pans; set aside.
2. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined.
3. Add flour and cocoa powder; whisk vigorously until smooth.
4. Divide batter between prepared pans.
5. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
6. While cake is cooling, in a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened.
7. When cake is completely cooled, place one cake layer on plate. Spread filling over top. Top with second cake layer. (I like to refrigerate the bottom layer for a bit before adding the top layer so it’s more stable.)
8. In a saucepan bring whipping cream just to boiling over medium-high heat. (It will double in size and DO NOT STIR!) Remove from heat.
9. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides.
10. Chill until set, about 30 minutes.
11. Top with desired toppers.