Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray
In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
In a large bowl beat butter and b both sugars until light and fluffy
Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
MAKEFROSTING
Beat together in a large bow, cream cheese and butter until smooth
Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
Add second layer, bottom up and frost
Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing
MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
. Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake
