Chocolate Pumpkin Cake

I found this recipe in country living mag. and had to make it for Kyle's birthday this week.
It turned out w0nderful and really moist. Yummy!

1 1/2 cups flour

2/3 cup cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup canned pumpkin

2 teaspoons vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus one yolk

Frosting:

8 oz. cream cheese, softened

2 sticks unsalted butter, softened

2 cups powdered sugar (I put one cup)

1/4 to 1/2 cup cream or milk

3 teaspoons cocoa

1/4 teaspoon cinnamon

34/ teaspoon vanilla extract

pinch of salt

orange food coloring

my version:
8oz cream cheese
1 cup powdered sugar
whipping cream enough until you get the consistency you want.

Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.

Frosting:

In the bowl of electric mixer, blend cream cheese and butter on medium-high speed until fluffy. Add in 2 cups of powdered sugar, cocoa, cinnamon, vanilla, salt and 1/4 of the cream or milk. Beat on medium-high speed until smooth. If frosting is too thick, add in more cream, until desired consistency is reached. If it’s too thin add in more powdered sugar. Add in food coloring until desired color is reached. Mix well.

Spread a generous amount of the frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and then put the glaze on.

Glaze:

Place 4 ounces of chopped bittersweet chocolate (chop into really small pieces,) 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides. Makes 1 cup.