For cake
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
For frosting
1 pound Philadelphia-brand cream cheese, room temperature
2 cups powdered sugar
1/3 cup plus 1/4 cup canned solid pack pumpkin
1/4 cup honey
1/4 teaspoon (scant) ground allspice
1 cup chilled whipping cream
Make cake:
Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with
foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4
cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour
cream, honey and vanilla in small bowl to blend. Using electric mixer,
beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in
eggs 1 at a time. Beat dry ingredients into butter mixture alternately
with pumpkin mixture.
Spread batter evenly in prepared pan. Bake cake until tester inserted
into center comes out clean, about 25 minutes. Cool in pan on rack.
Make frosting:
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in
large bowl until fluffy. Beat whipping cream in medium bowl until stiff
peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and
refrigerate.
Using foil as aid, lift cake onto work surface. Cut cake crosswise into
three 10 x 4-inch rectangles (reserve remaining cake for another use).
Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4
cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with
third cake. Spread 1 cup frosting in thin layer over top and sides of cake
to anchor crumbs. Chill 1 hour.
Spread remaining frosting from large bowl decoratively onto sides of
cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag
fitted with medium star tip. Pipe frosting in diagonal lines on top of
cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back
into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon
pumpkin frosting into pastry bag and pipe lines of shells or rosettes
between frosting lines on cake. Refrigerate until frosting sets, about 2
hours. (Can be prepared 2 days ahead. Cover with foil dome and keep
refrigerated. Let stand 2 hours at room temperature before serving.)
