Appears in Cook's Country October/November 2012
Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched with maple cream.
For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy ...