Ingredients
3/4
cup firmly packed light brown sugar
1
3/4 cups all purpose flour
2
(12 ounce) cans of chocolate cake frosting
Directions
1.
Preheat oven to 350 degrees. Spray 3 eight inch round cake pans with cooking spray and then line the bottoms with wax paper.
2.
Mix pumpkin, brown sugar, and granulated sugar in a bowl until the sugars dissolve. Add the remainging ingredients except flour. Mix until well blended. Stir in flour until just mixed. Divide the batter between the three pans.
3.
Bake 25 to 30 minutes or until the center of the cakes spring back when gently touched. Cool 15 minutes, invert cakes onto a wire rack, remove wax paper, and let set until completely cool.
4.
Place one layer on a cake pedestal or plate, cover top of cake with 3/4 cup frosting, add second layer, and so forth. Cover the outside of the cake with the remainder of the chocolate frosting.
