Chocolate Pumpkin Spice Cake
What you'll need
DDA Pasteurized Whole Egg Frozen (00235317)
Senca Canned Pumpkin (00233312)
Dawn Exceptional® R&H® Richcreme® Chocolate Crème Cake Base (00546814)
DDA Pumpkin Pie Spice (00288258)
Bakery Essentials Soybean Vegetable Oil (02505321)
Water
Bakery Essentials No Stick Pan Coating (02498154)
Dawn Pumpkin Cream Cheese Filling (02489426)
Dawn Cream Cheese Buttercreme Style Icing (02441252)
Directions
Working Method
In a stand mixer fitted with the paddle attachment, place 1 pound 12oz whole eggs, 6oz pumpkin, 5 pounds chocolate crème cake mix, and 5 grams or 1tsp pumpkin pie spice. Mix on 1st speed for one minute, scrape bowl and mix 3 minutes medium speed. Add 1 pound 8oz oil and 1 pound 2oz water slowly on 1st speed. Scrape bowl and mix 3 minutes on low speed. Deposit 1 pound of batter into sprayed 8 inch round pans. Bake at 350F until cake springs back lightly when touched. Let cakes cool completely and depan. Mix together equal parts by weight pumpkin cream cheese filling and cream cheese buttercream. Pipe prepared icing into cooled layers.
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Chocolate Pumpkin Spice Cake
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