This blog post has original rec, says online version has typo
The post says official online BH&G recipe, seems to have a typo on the site {as the original magazine version calls for one 8-ounce package cream cheese, and the online version calls for a scant one ounce cream cheese}. Recipe below with her notes:
Chocolate Harvest Cake
One Bowl Cake:
1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
Filling:
8 ounces cream cheese, softened
1/3 cup canned pumpkin
1/4 cup sugar
1/4 tsp ground cinnamon
On Top:
1/2 cup whipping cream
4 ounces semisweet chocolate
Candy, berries, or nuts, for garnish
1. Preheat oven to 350 degrees. Set out cream cheese to soften. Grease and flour two 9×11-1/2″ round baking pans. I also like to trace and cut two round pieces of baking parchment for the bottoms. Set aside.
2. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Stir well with a large wire whisk. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter evenly between pans.
3. Bake for 28 to 32 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack. Remove from pans and cool completely. Cakes may be made a day ahead, if desired.
4. In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. A mixer may help to avoid lumps, though I’ve always mixed by hand — but vigorously. Place one cake layer on plate {which has a lip or edge}. Spread filling over top. Add second cake layer.
5. Note: there have been times when I have made half again as much frosting — to be extra chocolatey on the sides. Chop chocolate into pieces. In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate {do not stir}. Cover an let stand 5 minutes. Stir until smooth. Cool 15 – 18 minutes or until slightly thickened. Watch the frosting carefully, so that it’s not too runny or too thick. It should pour easily, but move slowly across the cake to drip down the sides. Just pour it right over the top! I recently didn’t let the frosting cool quite enough and ended up with a “lagoon” of chocolate around the bottom of the cake. I sprinkled crumbled heath bars on top of the pool of chocolate, and the cake was still a hit.
Top with candy, berries, or nuts. Nonpareils are fun, for a polka dot effect. Edible orchid blossoms are lovely for a more elegant cake. Chill if you’d like. Makes 14 servings.
http://www.olliebop.com/2011/10/shes-been-called-the-little-black-dress-of-cakes/
