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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 cup flour
1 tbsp baking powder
2 tsp soda
2 tsp pumpkin pie spice
1 tsp salt
4 eggs
1 cup sugar
1 cup light brown sugar; packed
1 (16 oz) pumpkin; pureed, canned or fresh
1 cup oil
Chocolate Glaze
1 tbsp butter
1 oz unsweetened chocolate
Dash salt
1/2 tsp vanilla
1 1/4 c confectioners sugar
2 tbsp milk; or as needed
Cake: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10 inch tube pan. Bake at 350 for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.
Chocolate Glaze: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.
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PUMPKIN CAKE WITH CHOCOLATE GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 cup flour
1 tbsp baking powder
2 tsp soda
2 tsp pumpkin pie spice
1 tsp salt
4 eggs
1 cup sugar
1 cup light brown sugar; packed
1 (16 oz) pumpkin; pureed, canned or fresh
1 cup oil
Chocolate Glaze
1 tbsp butter
1 oz unsweetened chocolate
Dash salt
1/2 tsp vanilla
1 1/4 c confectioners sugar
2 tbsp milk; or as needed
Cake: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10 inch tube pan. Bake at 350 for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.
Chocolate Glaze: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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