Handmade Charlotte & The Great Pumpkin Layer Cake

As many of you know, I love a great fall party. When I asked creative guru Rachel Faucett of Handmade Charlotte if I could document her fall themed soiree for Atlanta Magazine's HOME, she quickly said of course, and we were off and running. Creating a fall party can be fun and mostly easy peasy. Here is one of my favorite recipes from the party:

The Great Pumpkin Layer CakeServes 12

For the cake, you will need: - 3 cups all-purpose flour- 2 teaspoons baking powder- 1 teaspoon baking soda- 1 tablespoon ground cinnamon- 2 teaspoons ground ginger- 1 3/4 teaspoons ground allspice- 1 teaspoon salt- 1/2 teaspoon ground nutmeg- 1 1/2 cups sugar- 1 cup (packed) golden brown sugar- 1 cup canola oil- 4 large eggs- 1 15-ounce can pure pumpkin- 1 tablespoon vanilla extract- 1 tablespoon grated orange peelNote: 2 fluted bundt pans.To prepare the cake:Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.For the frosting, you will need:- 1 8-ounce package cream cheese, room temperature- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature- 1 tablespoon dark rum- 1 teaspoon vanilla extract or vanilla paste- 4 1/2 cups powdered sugarTo prepare the frosting: In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).For the chocolate icing, you will need:- 12 ounces semi-sweet chocolate chips- ½ cup creamTo prepare the chocolate icing:In a small sauce pan heat chips and cream whisk until smooth.To assemble the cake: Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

• Note - Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

For the full feature Atlanta Magazine's HOME  is on newstands now.Photos: Raftermen