1¾ cups sugar
1 c. vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
1/4 cup (1/2 stick) butter
1 package (8 ounces) cream cheese, room temperature
1 ¾ C. confectioners' sugar, sifted
1 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth.
2 pounds white chocolate chips colored, melted in double boiler
Orange food gel to color the chocolate
Directions for pumpkin cake:
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans (650 g of batter in each pan). Bake at 350° for 30 minutes. Turn out onto racks to cool.
Crumble one of the 9 inch cakes into a large bowl. Add cream cheese frosting (**NOT SURE OF THE GRAMS of total frosting weight… for 650 g of cake, add 200 g of frosting.)
Mix well with rubber spatula.
Use small-medium ice cream scoop to measure out balls onto a sheet pan or plate. (ideally 25g balls). Roll each scoop in palm of hands to smooth into round ball shape.
Using a dinner fork, drop cake truffle into melted white/orange chocolate. Use fork to wave chocolate over the top of the truffle. Scoop truffle under fork and beat tongs gently on side of double boiler to shake off excess chocolate. Using a second fork under the truffle, carefully place on a piece of parchment paper, wax paper, sheet pan, or plate.
To set truffles quickly, place is refrigerator for 20 minutes.
Color royal icing green and brown (or dark orange). Decorate into pumpkins using pastry bags and tips.