Marscapone Frosted Pumpkin Cake

• Vegetarian

• Produce

  • 67 tbsp Pumpkin puree

• Refrigerated

  • 3 Eggs, whole large

• Baking & Spices

  • 1 Box Cake mix, yellow
  • 6 tbsp Cocoa powder
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 16 oz Marsapone cheese
  • 4 tbsp Milk

Found on feedyoursoul2.com

Description

Ingredients

• 1 box yellow or white cake mix
• 3 Eggs
• 1/4 cup canola oil
• 3 tablespoons pumpkin puree
• 8 ounces cream cheese
• 1/4 cup pumpkin puree
• 2 cup Confectioners Sugar
• 16 ounces mascarpone
• 4 Tablespoons unsalted butter
• 2 cup powdered sugar
• 6 Tablespoons cocoa powder
• 4 Tablespoons milk
• 1 teaspoon vanilla extract

Directions

• Make the cake according to the box directions adding the pumpkin puree. Let the cakes cool completely. Put in the fridge to chill some more.
• In a stand mixer, add softened cream cheese, pumpkin puree and the confectioners sugar. Mix until all the ingredients are combined. Take the cakes out of the fridge. Top the 1st layer with the pumpkin cream cheese filling.
• In a stand mixer, combine the marscapone and butter and mix well. Add half the powdered sugar and cocoa powder and mix well. Add the second half of the powders and continuing mixing. Finish by adding the milk and vanilla extract. Frost the cake with an offset spatula. Serve and enjoy!
• Make the cake according to the box directions adding the pumpkin puree. Let the cakes cool completely. Put in the fridge to chill some more. Filling: In a stand mixer, add softened cream cheese, pumpkin puree and the confectioners sugar. Mix until all the ingredients are combined. Take the cakes out of the fridge. Top the 1st layer with the pumpkin cream cheese filling. Marscapone Frosting: In a stand mixer, combine the marscapone and butter and mix well. Add half the powdered sugar and cocoa powder and mix well. Add the second half of the powders and continuing mixing. Finish by adding the milk and vanilla extract. Frost the cake with an offset spatula. SerIf more milk is needed, add a little at a time to get the right consistency. For the filling, you may need to add more confectioners sugar to balance the added moisture of the pumpkin puree. Serve and enjoy! A pumpkin infused cake with pumpkin filling and frosted with chocolate marscapone.