Tiernan was my frosting helper - he loves to help in the kitchen!
Filling:
1 cup powdered sugar
1/2 cup butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract (or mapeline)
Cake:
3 cups flour
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp nutmeg
3/4 tsp ground cloves
6 Tbsp (3/4 stick) butter
3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 eggs
1 15-ounce can pumpkin
1/2 cup milk
Nonstick vegetable oil spray
Cake:
In a medium bowl blend together the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Using mixer, beat butter and both sugars until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dre ingredients alternately with milk, beating to blend between additions and ossacionally scraping down sides of bowl. Cover and chill batter at least 1 hour .
Preheat oven to 350. Line baking sheet with parchment; spray lightly with nonstick spray. Spoon a large rounded tablespoon of batter onto baking sheet to form cakes and space several inches apart.
Bake cakes about 10 minutes or until toothpick inserted in center comes out clean. Slide parchment paper onto cooling racks and cool cakes completely.
Filling:
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth.
Spoon desired amount of filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filing.
No comments:
Post a Comment