--Frosting-- 2 pkg. (8 oz ea) cream cheese, softened
1/2 c. butter, softened
3-1/2 c. confectioners sugar
2-3 tsp. maple flavoring
1/2 c. whipping cream
2 c. crushed gingersnap cookies (about 40)
Instructions
Cream butter and sugar in large bowl until light and fluffly. Add eggs (1 @ a time)beating after ea. addition. Beat in pumpkin and vanilla. Combine flour, cinnamon, baking powder, b. soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition.
Line a greased 13x9 baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325 for 40-45 mins. or until toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In large bowl, beat cream cheese and butter until smooth. Add powdered sugar and enough maple flavoring to achieve spreading consistency. For filling, in a small bowl, beat 1 c. frosting with whipping cream until soft peaks form.
Cut the cake into a coffin shape (discard or save scraps for other use). Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with filling. Top with second layer.
Set aside 2 tbsp. frosting for writing; frost cake with remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in the corner of a plastic bag; fill with reserved frosting. Pipe RIP onto cake. Store in fridge.
Originally Submitted
10/13/2009
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