Ingredients
- 1 2/3 cup flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon cloves
- 1 1/4 cup canned or fresh pureed pumpkin
- 1/2 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 6 ounces white chocolate
- 4 ounces cream cheese
- 4 tablespoons butter room temperature
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- 1/2 cup chocolate chips
- 2 tablespoons Nelson's Green Brier Distillery Louisa's Liqueur
Instructions
1. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, nutmet, and cloves. In a second bowl, whisk together pumpkin, water, eggs, and oil. Add dry ingredients and stir.
2. Grease the bottom and sides of two 8-inch round cake pans. Evenly divide the batter between the two and bake at 350 degrees for 25 minutes.
3. Remove cakes from pans and let cool completely before icing. Serve with Louisa's Chocolate Sauce.
1. Place white chocolate chips in microwavable bowl and microwave on high for 1 minute. Remove bowl and stir––may need to add additional 30 seconds until smooth. Set the chocolate aside to cool.
2. In a large bowl, using a mixer, blend the cream cheese and butter until smooth. Add melted white chocolate and combine. Add vanilla and powdered sugar. Blend on low until sugar is incorporated. Increase speed to medium and beat untill fluffy.
1. In a medium saucepan, melt chocolate chips and Louisa's Liqueur over medium heat. Stir constantly until smooth.