Pumpkin Angel Food Cake With Ginger-Cream Filling
serves/makes: 12 servings
ready in: 2-5 hrs
Ingredients:
Pumpkin Angel Food Cake:
1 box white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoon pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water
Ginger-Cream Filling:
1 pint whipping cream, well chilled
1/4 cup powdered sugar
1 teaspoon ground ginger
Directions:
Position the oven rack at the lowest height. Preheat oven to 350 degrees F.
In a large bowl, combine the angel food cake mix, flour, pumpkin pie spice, canned pumpkin, and water with a mixer on low speed for 30 seconds until just mixed. Increase the speed to medium and beat for one more minute.
Pour the cake batter into an ungreased tube cake pan. Place in the oven on the lowest rack and bake for 37-47 minutes at 350 degrees F. The crust should be golden brown.
Remove from the oven and turn the pan upside down onto a bottle or other object to keep the pan elevated. Let it cool like this for 2-3 hours or until completely cooled.
Using a long knife or spatula, loosen the cake gently from the side of the pan. Invert the cake onto a serving plate.
While the cake is cooling, combine the whipping cream and powdered sugar with a mixer on high speed until stiff peaks form. Fold in the ground ginger with a spatula.
Cut the cake in half horizontally to make 2 layers of even thickness. Spread half of the ginger cream filling on the bottom layer. Carefully place the top half of the cake on top of the filling. Spread the remaining ginger cream on top of the cake.
Cut the cake horizontally in half to make 2 even layers. Spread half of the filling on the bottom layer; replace the top of the cake. Spread the remaining filling on top of the cake. Sprinkle with additional pumpkin pie spice if desired. You can make additional filling if you wish to cover the entire cake with ginger cream.
Refrigerate any leftover pumpkin angel food cake.
Recipe courtesy of CD.Kitchen.com.
this sounds amazing 