Liberation Wellness

If you’re going to indulge, this is good stuff!!

Chocolate Pumpkin Spice Cake

with Whipped Cream Frosting

1 Dr. Oetker’s organic chocolate cake mix

3 eggs, room temp

½ c. butter, room temp

2/3 c half-&-half

½ can (6-8 oz) pumpkin (room temp)

1/8 t ground cloves

1/8 t nutmeg

1+ T cinnamon

1 T coffee

2-3 T organic cane sugar

1/2 c raisins

Cream butter and then add pumpkin, eggs, and all other extra ingredients, then blend in the cake mix. Butter and flour a 10″ spring form pan or 2, 9’ inch cake pans, preheat oven 325. After pouring into pan(s), cover top with raisins then gently nudge them beneath the surface.  In big pan, cook at 315 for 40 min. 2 small pans, cook at 300 for 30 min. Let cool with cloth cover, then cover and chill

Icing:

2 pints heavy cream, 1 packet Knox gelatin, 2 T vanilla extract, 2T granulated sugar, pinch sea-salt, 1/4c powdered sugar, 2t cinnamon

Heat 1c of cream on low and sprinkle knox slowly into cream when it’s hot. Pinch salt and sugar will help it dissolve. A little extra vanilla won’t hurt either. Take small strainer and pour into coffee mug or small bowl when done and let cool to room temp. Put the rest of cream in chilled mixing bowl (I set mine in ice-water pan) and whip the cream, blending in vanilla, sugar, cinnamon. Slowly drizzle your gelatin cream when cool. Let it get super thick. It will set firmer in the fridge after icing cake. Dust top of cake with cocoa and cinnamon. MMMMMMMMMMMMMMMMM!