Pumpkin Crunch Cake

I made this for my birthday cake since I didn't want something chocolate and it seems like thats all that Mark's family knows how to make since they are all chocolate lovers. Hehe. Well this cake turned out amazing and did not disappoint. Even I made it and it turned out great! (Seems like I botch every dessert I try to make lately) The only complaint I have is that it is SO SO SO ( I could say SO ten more times) sweet! You can only handle about 5 bites and then your'e done so SMALL pieces are encouraged and then get more if you want more. It is really yummy! I am not a nut fan but because they are ground up pretty fine then you don't even notice the nuts. So go try this out and share it with all your neighbors. They will sure love you and beg you for the recipe. 

Pumpkin Crunch Cake
From: www.askchefdennis.com
Serves: 12-15

Ingredients:
Crunch Topping
3 Cups Walnuts, finely chopped
3 Cups Vanilla Wafers (about 75 cookies)
3 Cups Brown Sugar
3 Sticks Butter

Pumpkin Crunch Cake
1 1/4 Cup Sugar
1 1/2 sticks of Softened Butter
1 16 oz can Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups Flour
1/2 Cup Greek Yogurt
1 Tablespoon Pure Vanilla
1 Tablespoon Pumpkin Pie Spice
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Large Eggs

Cream Cheese Frosting
3 – 8 oz packs Cream cheese
16 oz Marscapone (or Cream Cheese)*
2 sticks Softened Butter
1 lb 10 x Sugar
1 Tablespoon Pure Vanilla

Directions:
Crunch Topping

1. Melt Butter
2. In a food processor, pulse cookies to a fine crumb
3. Then Pulse walnuts to a fine chop
4. Add in Brown Sugar and mix well.
5. Add in Melted Butter and blend together.
6. Divide mixture into 4 Cake Coated Cake Pans (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Pre heat Oven to 350 degrees.

Pumpkin Cake

1. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
3. Add in the Eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake until lightly brown and crispy about 15-20 minutes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
8. Break up the extra crunch mix to very small bits to use to decorate the cake with.
9. While your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting

1. Whip the cream cheese, marscapone, and butter till very smooth and creamy
2. Slowly add in the 10x sugar while mixer is on low setting
3. Add in Vanilla and mix well. Set aside till needed.

Assembly

1. After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
2. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
3. When finished frosting, coat sides and top with your extra crunch mixture*

Notes:
*You can substitute cream cheese for the Mascarpone, I don’t always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that!
*feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.

*This is a SUPER sweet cake!!! Beware!

* Make sure you chill after assembly and use a serrated knife to cut through the layers.