Pumpkin Sandwich Cake

This is devine! It's not super sweet, but it will leave you wanting more!

3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup regular sugar
3/4 cup canned pumpkin
4 oz of cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar
1. In bowl combine flour, spice, baking powder and salt.
2. In electric mixer, beat eggs and sugar on medium to high for 5 min until thick (very important). Beat in pumpkin. Add flour mixture; beat just until combined. Add cake batter to 2 round cake pans that have been greased and dusted with flour. Place them in a 375 degree oven for 16 to 18 min. Cool on wire rack for 10 minutes then remove them from the pans to the rack to cool completely.
3. While cooling, take the softened cream cheese and beat in the powdered sugar until smooth. Beat the whipping cream until soft peaks are present. Fold in the whipped cream into the cream cheese mixture. (if you desire a more tangy flavor, use a full 8 0z package of cream cheese.)
4. In a small sauce pan heat just until boiling 1/2 cup of whipping cream. Remove from heat. Pour a cup of semisweet chocolate chips into the pan immediately, and let it sit for five minutes. Mix the cream and chocolate until smooth.
5. To assemble the cake, place all the the cream cheese mixture in the middle. Lay the next layer over that. Place a large dollop of the chocolate icing on the top and spread with an offset spatula. (I would let the chocolate mixture cool for around 15 minutes before spreading to thicken).

As a side note, the cake itself is light and spongy. It has no added oil just the eggs. If you used a light cream cheese and a light whipping cream, this could possibly be good for you while not ruining the taste. It is to die for good! Very subtle pumpkin flavor and not too sweet. Enjoy!