Pumpkin Espresso Cheese 5 Star Cake

Instructions

Preheat oven to 350 F.
Line 12x17 inch baking sheet pan with aluminum foil.
Spray with baking spray and set aside.
Dry ingredients: To a medium bowl add the following ingredients:
Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt.
Mix all of them together and set aside.
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Check if cake is done by using a toothpick.
Insert a toothpick into the center of pumpkin cake. If there is wet batter on the toothpick , keep baking.
If it comes out clean, your pumpkin cake is done.
Cool it.

MAKE CHEESE FILLING
In a large bowl mix cheese and sugar.
Add 1/2 tsp vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.

CAKE ASSEMBLY
(YOU WILL MAKE TWO CAKES)
Remove the aluminum foil of cake and cut into 4 equal pieces.
The size is 3.5 inches x 12 inches . (you will have a little extra cake)
Take first layer onto a flat cake board and spread cheese filling on top.
Top with a second cake layer and cheese filling.
Decorate with M&M, melted chocolate or pumpkin candy.
Store in the fridge.
You still have two cake layers left.
Repeat all the steps from the above TO BUILD CAKE NUMBER 2.
You can freeze cakes or store in the fridge.