150 g dark chocolate
100 g butter
200 g soft brown sugar
75 g Self-Rising Flour (see note)
40 g cocoa
6 Creme Eggs
1 portion icing sugar to decorate
*** For directions please watch the step-by-step video.
Note: Don’t self-rising flour? Make your own self-rising flour! Self-rising flour is just all-purpose flour with added baking powder and salt. To make your own, mix 1 cup of all-purpose flour with 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Tah-dah! Now you have you self-rising flour!
Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Four-Layer Pumpkin Cake Yield: 16 servings
1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans