Inspired by my recent tour of Nelson’s Green Brier Distillery, this cake is layered with flavors––pumpkin, cinnamon, white chocolate, and of course the chocolate sauce made with the liqueur named after Nelson’s legendary propiter. The White Chocolate Cream Cheese Frosting recipe comes courtesy of my Aunt Linda and her Mothers, Brothers, Sisters, and Others cookbook. Paired with the subtly sweet cake and Louisa’s caramel, coffee, pecan Liqueur, it’s full of flavor but won’t send you into a suger comma. At least not from one piece.
I like to serve this cake with the sauce heated and on the side, so you can add as much or little as you please. However, my Co-Assistant Editor, Ann Walczak, has suggested I pour the full chocolate recipe over the entire cake.
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 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.
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