I live in Norway, but I have a good friend living in Missouri US. She sent me this recipe, and I just love it. Here in Norway we don’t use pumpkin, so this was all new to me.
YIELD
8 servingsPREP
30 minCOOK
35 minREADY
90 minIngredients
Directions
Cream together butter and sugar.
With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.
Line 2 x 9” round cake pans.
Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.
Stop mixer and scrape the sides and bottom of the bowl.
Mix in hig speed for a few seconds. Add pumpkin purée and fold gently in with a rubber spatula.
Divide the batter equally between the 2 pans.
Preheat oven to 350℉ (180℃) 30 to 35 minutes in the lower posotion in the oven.
To make the filling
Whip heavy cream with 1 tablespoon powder sugar, and set a side.
Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.
Next fold gently in pumpkin puree.
To make the caramell sauce:
In a saucepan heat half of the heavy cream, melt in the caramel fudges.
Add more heavy cream until you get the consistency you want.
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