Chocolate Harvest Cake

I found this recipe via my friend Tamie on MSN.  Tonight is our ward Halloween party and trunk or treat.  Every family is supposed to bring a pumpkin desert.  This is ours and I thought I would share it with you.

Cake:

1 c. buttermilk

1 c. water

2/3 c. oil

2 c. sugar

2 eggs

1 tsp. baking soda

1/2 tsp. salt

2 c. flour

3/4 c. cocoa powder

Filling:

8 oz. cream cheese, softened

1/3 c. canned pumpkin

1/4 c. sugar

1/4 tsp. cinnamon

Glaze:

1/2 c. whipping cream

4 oz. semisweet chocolate, chopped

Prepare oven and pans:  Preheat oven to 350F.  Grease and flour two 9"x1 1/2" round baking pans; set aside.  (I used two torte pans).  In a large bowl, combine buttermilk, water, oil, sugar, eggs, baking soda and salt.  Using a wire whisk until well combined.  Add flour and cocoa powder; whisk vigorously until smooth.  Divide batter between prepared pans.  Bake for 30-35 minutes until top springs back when lightly touched in center (torte pans only need 15-25 minutes).  Cool in pans on a wire rack for 10 minutes.  Remove from pans and cool completely.  In a medium bowl whisk together cream cheese, pumpkin, sugar and cinnamon until thickened.  Place one cake layer on plate.  Spread filling over top.  Top with second cake layer.  In a saucepan bring whipping cream just to boiling over medium-high heat.  Remove from heat.  Add chocolate (do not stir).  Let stand 5 minutes.  Stir until smooth.  Cool 15 minutes or until slightly thickened.  Pour over cake, allowing glaze to drip down sides.  Chill until set, about 30 minutes.  Top with desired toppers.

**Note:  The last time we made this cake we topped the cake with frozen blackberries and boysenberries.  This time we will do frozen blackberries and frozen raspberries.  We thaw the fruit first and let