Hy-Vee Recipes and Ideas

Directions

1. Step1
   Allow butter and eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Meanwhile, grease and flour two 6-inch fluted tube pans; set pans aside.
2. Step2
   Combine flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg and cloves in a large bowl. Stir together pumpkin and buttermilk in a separate bowl; set aside.
3. Step3
   Beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to butter mixture, beating on low speed after each addition just until combined. Fold in carrot, walnuts and raisins. Divide and spread batter evenly into prepared pans.
4. Step4
   Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cake from pans. Cool thoroughly on wire rack.
5. Step5
   Meanwhile, for white chocolate ganache, bring whipping cream to a boil in a medium saucepan. Remove from heat. Stir in white chocolate. Let stand for 5 minutes. Whisk mixture until smooth. Refrigerate 3 to 4 hours or until mixture slightly thickens and has coating consistency.
6. Step6
   To assemble cake, spread 1/4 cup of the white chocolate ganache on flat side of one cake. Add second cake, pressing flat sides together to form a round pumpkin-shape cake. Transfer cake to a foil-lined tray or cooling rack. Spread remaining ganache evenly over cake. Chill for 30 minutes. Make leaves and melt chocolate for piping vines (below). Arrange leaves on top of cake and pipe on the vines.
7. Step7
   For leaves, microwave white chocolate candy coating on HIGH 1 minute; stir and microwave 30 to 40 seconds more. Stir again until smooth. Generously brush melted chocolate on underside of 5 to 7 clean pesticide-free ivy leaves. Chill 15 to 20 minutes or until firm. Carefully peel leaf off of chocolate.
8. Step8
   For vines, microwave semisweet chocolate chips on HIGH for 30 seconds; stir and microwave 30 seconds more. Stir again until smooth. Transfer mixture to resealable plastic bag and snip corner of bag for piping.