Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting

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Yields:

10 – 12 serving(s)

• 1. Step 1For the Chocolate Brown Sugar Butter Cake: Warmth oven to 350 degrees F. Beat butter at medium tempo with an electrical mixer till creamy. Gradually add sugars, beating neatly. Add egg yolks, 1 at a time, beating honest till blended after every addition.
  2. Step 2In a little bowl, hotfoot together unsweetened cocoa and scorching water till cocoa is dissolved. Move in chocolate syrup till blended. Attach aside.
  3. Step 3Move together flour and next 3 ingredients in a medium bowl; in a separate bowl hotfoot together sour cream and next 2 ingredients. Add flour mixture to butter mixture alternately with sour cream mixture, starting attach and ending with flour mixture. Beat at low tempo till honest blended after every addition, scraping down facets of bowl as wanted. At closing, hotfoot within the cocoa mixture.
  4. Step 4Beat egg whites in a substantial bowl at high tempo with an electrical mixer till stiff peaks function. Gently hotfoot one-third of egg whites into batter; fold in final egg whites.
  5. Step 5Grease (with shortening) and flour 3 (9-mosey) round cake pans. Spoon batter into ready pans. Drop pans lightly on counter to liberate substantial air bubbles.
  6. Step 6Bake at 350 degrees F for 18 to 20 minutes or till a wood decide inserted in center comes out neat. Chilly in pans on wire racks 10 minutes; remove from pans and chilly entirely on racks (about 1 hour).
  7. Step 7For the Spiced Pumpkin Frosting: Move together pumpkin puree and cream in a little saucepan; cook dinner over medium heat, stirring persistently, 3 to 4 minutes or till thoroughly heated. Get rid of from heat and hotfoot in white chocolate till melted. Move in pumpkin pie spice. Relax 2 hours or till thickened and completely cool.
  8. Step 8Beat cream cheese and butter with an electrical mixer till creamy. Gradually add powdered sugar, beating at low tempo till blended. Add pumpkin mixture, beating honest till blended. Move in chopped pecans and walnuts till blended. Unfold frosting between layers and over top and facets of cake. Retailer cake in refrigerator. Garnish with pecan halves.