The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
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Looking for a dessert made using Pillsbury refrigerated chocolate chip cookies? Then check out these caramel-stuffed chocolate truffle cookies - a tasty treat.
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