CHOCOLATE HARVEST  CAKE

▢1 cup sour cream ▢1 cup water ▢⅔ cup cooking oil ▢2 cups sugar ▢3 eggs ▢1 teaspoon baking soda ▢½ teaspoon salt ▢2 cups flour ▢1 cup unsweetened cocoa powder ▢8 ounces cream cheese ▢⅓ cup pumpin puree ▢⅓ cup powdered sugar ▢½ teaspoon cinnamon ▢½ cup heavy whipping cream ▢½ cup semi-sweet chocolate chips ▢Rapsberries

INGREDIENTS

Preheat oven to 350 degrees. Grease 2 8 inch round cake pans.

STEP 1

Combine all ingredients and mix until well combined.

STEP 2

Divide batter evenly between cake pans.

STEP 3

Bake for 20-25 minutes until top springs back when touched.

STEP 4

Cool in pans and transfer to a wire rack to cool completely.

STEP 5

To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.

STEP 6

CHECK OUT SOME OF OUR OTHER FALL RECIPES!