I got this recipe from Carrie after she got it from someone in her mom’s group, and I couldn’t wait to try it. The original recipe called for a boxed cake mix, but since those aren’t so easy to come by here in Sweden, I made a cake from scratch and included that recipe here. I also changed it from a two-layer to a four-layer cake, and modified the filling and glaze a little, but I don’t think anyone would be disappointed with the changes. Go back a couple of entries if you want to refresh your memory about how divine this looks!

Chocolate Cake:

1-2/3 cups all-purpose flour
1½ cups sugar
2/3 cups cocoa
½ cup margarine or butter
1½ cups buttermilk
1½ tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
2 eggs

Heat oven to 350°F (175°C). Beat all ingredients together on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for three minutes. Divide batter equally between two round 8- or 9-inch cake pans. Bake in the middle of the oven until a pick inserted in the center comes out clean, about 30-35 minutes.

Let cakes cool in pans for ten minutes, then cool completely on racks. Carefully cut cakes in half length-wise, so that you have four layers.

Beat together the following until smooth:
8 oz. cream cheese
1 cup pumpkin purée (canned is fine)
1/4 cup sugar
1/2 tsp. cinnamon, or more to taste
(you might add a little powdered ginger or ground cloves,
if you want a spicier flavor)

Assemble a four-layer cake, spreading pumpkin filling between each layer. Set aside.

Heat ½ cup whipping cream just to boiling. Remove from heat and add 4 oz. dark chocolate — DO NOT STIR. Let stand for 5 minutes, until chocolate is completely melted, then stir until smooth. Pour over cake, allowing glaze to drip down the sides. Let set one hour before serving. Serve with raspberries (thawed from frozen works fine), if desired.