Chocolate Harvest Cake - Kraft Recipes Top
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Chocolate Harvest Cake

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  • Preheat oven to 350 degrees. Grease and flour two 9x1 1/2 inch round baking pans; set aside. Combine cake ingredients: In an extra large bowl, combine buttermilk, water, oil, sugar, eggs, baking soda and salt. Using a large wire whisk, whisk until well-combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans. Bake for 30-35 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.
  • Prepare pumpkin cream filling: In med. bowl, whisk together cream cheese, pumpkin, sugar and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
  • Make chocolate glaze: In a saucepan, bring whipping cream just to boiling over medium high heat. Remove from heat. 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. Chill until set, about 30 minutes. Top with desired toppers.

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