“THERE’S NOTHING BETTER THAN A GOOD FRIEND, EXCEPT A GOOD FRIEND WITH CHOCOLATE.” Linda Grayson.
I’m going to a party! A Chocolate Party! And if you LOVE chocolate as much as I LOVE chocolate, then you should come, too! Many of your friends will be there with some of their best chocolate recipes!
It is hosted by the wonderful and creative Roxana, from Roxana’s Home Baking! Once a month we vote on a seasonal ingredient to pair with chocolate. This month, the majority ruled on PUMPKIN! I love pumpkin, but I will tell you that of all the baking and desserts I’ve made with this ingredient, I’ve never paired it with chocolate. Until now! The cocoa stenciling on the top of this pumpkin icebox cake is a pretty effect. But just check out these layers of chocolate graham crackers and spicy pumpkin cream cheese . . . . .
. . . . . an unlikely, but delicious match!
Oh. And did I mention there is NO BAKING involved here?! I think this chocolate pumpkin icebox cake will be such an easy and unique addition to your fall and holiday dessert tables. Plan a bit ahead, because it needs to chill for 12 hours. But the prepping is quick. And you may have many of the ingredients on hand already.
Yields: 12 servings
Level of Difficulty: Easy
CHOCOLATE PUMPKIN ICEBOX CAKE:
- 3 (8 ounce) packaged of cream cheese, at room temperature
- 1/2 cup of granulated sugar
- 1/2 cup of firmly packed dark brown sugar
- 1 (15 ounce) can of pumpkin
- 2 Tablespoons of cream
- 3/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of ground ginger
- 1/8 teaspoon of salt
- 2 teaspoons of vanilla extract
- 12 ounces of chocolate graham crackers (about 28 crackers)
- unsweetened cocoa powder for dusting
Beat the cream cheese with both sugars in the bowl of your electric mixer on medium speed until smooth. Then beat in the pumpkin, cream, salt, spices and vanilla until the mixture is smooth and fluffy.
Place a layer of graham crackers to cover the bottom of a 9 x 9 inch pan or dish. You may need to cut some crackers to fit. Spread a quarter of the pumpkin mix over the crackers and smooth with an offset spatula. Layer 3 more times ending with the pumpkin mix. Cover and chill for 12 hours or overnight.
FOR THE STENCILING:
Remove the cake from the fridge. Use any pattern of stencils you would like. You can trace the pattern onto a thick piece of paper. At my local craft store, I could not find any seasonal stencils that were small for the size of this cake. But I did find a variety of small felt leaves. I simply placed these over the top of the cake, and dusted the top with cocoa powder. I removed the leaves carefully with kitchen tweezers. Cut and serve!
If you’ve ever made an icebox cake before, you know that no matter what type of graham cracker, cookie, or even biscotti you use; it really softens up under the cream mixture you place on top. And it really does feel like you are eating a cake. This cake layered and softened so nicely, I really felt like I was eating a fancy torte! The pumpkin mix is sweetly spiced with all the flavor of a pumpkin pie and paired well with the deep bittersweet chocolate.
I hope you enjoy this quick and easy recipe. And don’t forget to check out all the other luscious chocolate and pumpkin creations at the Chocolate Party!
Recipe adapted from Sunset.