Lil Luna: Pumpkin Magic Cake

It's nearly Halloween, and I realized I still haven't made any pumpkin recipes!  How is that possible?  So I quickly ran through everything I have pinned on Pinterest with pumpkin, and I came back across this recipe (thanks, self!).  I'm not quite ready to jump on the Thanksgiving pumpkin pie train, but this layered cake makes a really pretty and delicious dessert option for fall.

Note: I replaced the Cool Whip in the original recipe with real whipped cream.  If you're curious why, research the ingredients in Cool Whip.  Trust me on this.

Pumpkin Magic Cake
Adapted from Lil Luna blog

1 (15.25-ounce) box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
1 (15-ounce) can pumpkin puree
½ cup evaporated milk
½ cup heavy cream
3 large eggs
1 cup lightly packed brown sugar

1 teaspoon pumpkin pie spice

Frosting:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (3.4-ounce) box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold whole milk
White chocolate curls

Preheat oven to 350°F.

Prepare cake as instructed on package and pour into a greased 9x13-inch cake pan. Set aside.

In a medium bowl, combine pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix.  Bake for an hour (or until it no longer jiggles in the middle).  Let cool.

Whip heavy cream and powdered sugar until stiff peaks form; set aside.  Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth.  Quickly fold in whipped cream and mix well.  Spread over the cooled cake and top with white chocolate curls.  Refrigerate until ready to serve.

Saveur: Poulet Demi Deuil (Chicken in Half Mourning)

This is the other recipe I decided on to utilize my precious black truffle.  Because what is better than a juicy roasted chicken, amirite?  I really like the way the shaved truffle peeks out from under the skin of the chicken, which is why it's considered to be in "half mourning".  The truffle infuses into the chicken meat and makes for a very fancy dinner.

Poulet Demi Deuil (Chicken in Half Mourning)
From Saveur magazine, January 2007

1 (3½-pound) chicken, rinsed and dried
¾ ounce black truffles, sliced into thin discs
Salt and freshly ground black pepper
1 clove garlic, peeled and halved lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon rainwater Madeira
1 teaspoon cognac

Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can without tearing it. Slip truffle slices under skin in a single layer, covering as much flesh as possible. Truss chicken, wrap loosely in plastic, and refrigerate overnight.

Preheat oven to 400°F.

Rub chicken with salt and pepper. Rub large piece of foil with garlic and then butter. Pour Madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.