Cloconut Custard Pie
Pumpkin Trifles with Black Whipped Cream
Indulge in your favorite Fall flavors with this treat created by Sugar & Charm/Eden Passante! These trifles are layered with fluffy pumpkin cake and black cocoa whipped cream—the perfect Fall dessert. C
Ingredients
Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 1 1/2 cups canned pumpkin
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1/4 cup vegetable or canola oil
- 1/4 cup Clover Sonoma Pasture Raised Organic Heavy Cream
- 2 Clover Sonoma eggs
Black Cocoa Whipped Cream:
- 1 1/2 cups Clover Sonoma Pasture Raised Organic Heavy Cream
- 1/4 cup black cocoa powder
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Directions
1
Preheat oven to 350°F
2
Mix flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a bowl
3
In a separate bowl, beat together pumpkin, sugar, and eggs
4
Combine oil, melted butter, and vanilla in a measuring cup, then add slowly to the pumpkin mixture
5
Mix until light and fluffy. Gently fold the dry ingredients into the wet ingredients with a spatula
6
Pour batter into a buttered 10x10 cake pan. Bake for 35 minutes (more if needed), until the top is golden and a toothpick comes out clean
7
Whip heavy cream, black cocoa, powdered sugar, and vanilla until soft peaks form
8
Layer cake and whipped cream in small cups to create trifles
