Paula Deen and Pumpkin

I would just like to say that I LOVE Paula Deen (who wouldn't love someone with such a great southern accent)! Everything I have made from her recipes has been super yummy!

 

 I recently purchased this magazine and immediately began craving the Pumpkin Cake! It looks so delicious in the magazine and super easy to make. So, as you know, I made it on Sunday. I had to freeze the cake and store the icing and mousse in the fridge until Tuesday but I finally was able to finish. It was fabulous!! It probably would have been a little better if I had been able to assemble it as soon as I finished baking, cooling, and mixing but I couldn't... It was still super yummy! Definitely recommend to anyone who loves pumpkin!

Pumpkin Cake With Cranberry Mousse Filling And Cinnamon Buttercream    Icing

Ingredients for Pumpkin Cake:

1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 (15 oz) can pumpkin
3 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk

Ingredients for Cranberry Mousse Filling:

8 oz Cool Whip
1/4 cup butter, softened
1 (14 oz) can whole berry cranberry sauce

Ingredients for Cinnamon Buttercream Icing:

1 cup butter, softened
1/2 tsp cinnamon
5 cups confectioners’ sugar
1/2 cup heavy cream

Directions for cake:

1. Preheat oven to 350℉. Grease 3 9-inch cake pans.

2. In a mixer, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.

3. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake for 20 to 25 minutes or until a tester comes clean. Cool 10 minutes on wire racks, remove from pans and cool completely.

Directions for mousse:

1. In a medium bowl beat whipped topping and butter until smooth. (Note: you want to be sure that the Cool Whip is thawed and not too cold. Otherwise it will cause the butter to form cold little beads.)

2. Add cranberry sauce and beat until combined.

Directions for icing:

1. Beat butter and cinnamon until creamy. Gradually add sugar and beat until smooth. Add cream and beat until smooth.

Directions for assembly:

1. Spread cranberry mousse between cake layers.
2. Spread icing on top and sides of cake.
3. Garnish with cranberries sprinkled with granulated sugar, if you like.