Spiced Pumpkin Cake With Cream Cheese Frosting And Chocolate Leaves

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

6 ounces imported milk chocolate (such as Lindt), finely chopped, plus one 1-inch piece of milk chocolate

24 fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry

6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, plus one 1-inch piece of white chocolate

6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, plus one 1-inch piece of bittersweet chocolate

Nonstick vegetable oil spray

2 cups cake flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/2 cup dried currants

1/2 cup chopped walnuts

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups (packed) golden brown sugar

2 large eggs

1/2 cup whole milk

1 cup canned solid pack pumpkin

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

3 tablespoons robust-flavored (dark) molasses

1 tablespoon vanilla extract

1 1/2 teaspoons grated orange peel

2 8-ounce packages chilled cream cheese

1/3 cup powdered sugar

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