Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
cup milk
1/2
cup vegetable oil
3
eggs
3/4
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon ground cinnamon
1/2
teaspoon ground nutmeg
2
packages (8 oz each) cream cheese, softened
1
cup butter, softened
1 1/2
teaspoons vanilla
2 1/2
cups powdered sugar
1/3
cup unsweetened baking cocoa
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide cake mixture between pans.
Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Remove 1 cup frosting to medium bowl; set aside.
Press 3-inch round cutter into center of one cake layer to make 3-inch circle. Use a small knife, if needed, to cut through to bottom of cake. Gently lift out center cake cutout, and crumble into bowl with 1 cup of frosting. Repeat with second cake layer; add to same bowl. Add cocoa to bowl; stir until well blended and texture of stiff frosting. Set aside.
Place first cake layer on serving plate. Fill center with chocolate frosting-cake mixture so it is level with cake top, about 3/4 cup. Frost on top of cake layer with 2/3 cup of the vanilla cream cheese frosting, taking care not to frost over chocolate center. Gently place second cake layer on top of frosted cake layer; fill center circle with remaining chocolate frosting-cake mixture so it’s level with cake top. Spread remaining cream cheese frosting over entire top and side. Refrigerate uncovered 3 hours.
When ready to serve, sprinkle top of cake lightly with additional baking cocoa, if desired. Store in refrigerator.
