Pumpkin Sandwich Cake...

I just found this at bhg.com... it looks really good and is different, so I am going to make it for Xmas dinner... thought I would share it with ya...

Ingredients....
3/4 C. flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 C. granulated sugar
3/4 C. canned pumpkin
1/2 C. whipping cream
1/2 of an 8-oz package of cream cheese, softened
1/2 C. powdered sugar
1 Recipe of Chocolate Cream icing, below...

Directions:

1. Preheat oven to 375 degrees. Grease bottoms and sides of two round cake pans (the usual size). Line bottoms with wax paper and lightly flour. In bowl, combine flour, pie spice, baking powder, and salt... set aside.

2. In a second bowl, beat eggs and sugar with a mixer until thick, about 5 minutes. Beat in pumpkin. Add flour mixture, beat just till combined. Spread cake batter into pans. Bake for 16 to 18 minutes or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes- remove and cool thoroughly.

3. For filling, in a mixing bowl, beat whipping cream to soft peaks, set aside. Then, in separate bowl, beat cream cheese until smooth, beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over this, and top with second cake layer. Refrigerate while you prepare the icing.

4. Chocolate cream icing: In small saucepan bring 1/2 C. whipping cream just to boiling over med high heat. Remove from heat. Pour over 1 C. semisweet chocolate chips in medium bowl (do not stir!) Let stand 5 minutes and then stir until smooth. Cool 15 minutes.... (if icing is too thin, cover and chill for 30 minutes.. if too thick, add tsp. of milk or cream.

5. Remove cake from fridge and spread icing over top and sides. Sprinkle lightly with pumpkin pie spice... Chill for at least 1 hour before serving for it to set. Store in fridge!