Pumpkin Pie Cake

Pumpkin Pie Cake (Adapted from CL)

For the batter

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
3 large eggs
2 egg whites
15 ounce can unsweetened pumpkin puree

For the frosting

2 tablespoons butter, softened
8 ounce package cream cheese
3 cups confectioners' sugar, sifted
2 teaspoons fresh orange juice
crushed graham crackers or toasted chopped nuts to garnish

Preheat oven to 325

To make the batter

In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger, salt, allspice and nutmeg.

In a large mixing bowl, beat together granulated sugar, brown sugar and oil until well blended. Beat in eggs, one at a time, until incorporated - mix in egg whites. Add pumpkin and mix until combined.

Add flour mixture gradually to the wet ingredients - mixing just until combined. Evenly divide batter between 2 8" round baking dishes lightly coated with nonstick spray.

Bake until the top springs back when lightly pressed in the center or a toothpick comes out mostly clean - about 25 - 30 minutes. Remove from the oven and let cool in pans for 10 minutes on a wire rack. Remove cakes and place on a wire rack to cool completely.

To make the frosting

In a large mixing bowl, beat together butter and cream cheese until creamy. Gradually add confectioners' sugar, beating only until combined. Mix in orange juice.

Place the bottom layer on a cake place and spread about 1 cup of the frosting on top. Place the other cake on top and spread the remaining frosting on the top and to the edges of the cake. Sprinkle with graham cracker crumbs or toasted chopped nuts.

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