CHOCOLATE PUMPKIN CAKE
An extremely moist chocolate cake with pumpkin and cream cheese frosting.
Provided by ALETA1314
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g
CAKE MIX CHOCOLATE PUMPKIN CAKE
I googled this for the cake, using chocolate fudge cake mix (b/c that's what I had on hand). It's from "Chocolate from the Cake Mix Doctor" written by Anne Byrn. It's moist, and is probably better than the regular cake mix cake since you add pumpkin rather than oil or butter. I didn't add any cinnamon chips or pecans or make any frosting but I'm sure that would be even better.
Provided by jwconnect
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
- Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
- Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
- To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
- Cinnamon-Chocolate Cream Cheese Frosting.
- (Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
- Place the cream cheese and the butter in a large mixing bowl.
- Blend with an electric mixer on low speed until well combined, 30 seconds.
- Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds.
- Add more sugar if the frosting seems too thin.
- Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
- Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
- Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
- Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
- Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
- Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.
CHOCOLATE-PUMPKIN CREPE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Make the crepes: Combine the flour, cocoa powder, sugar, pie spice, salt, milk, melted butter, eggs and vanilla in a blender. Blend, scraping down the sides occasionally, until smooth. Transfer the batter to a bowl; cover and let sit 1 hour.
- Make the filling: Whisk the sugar, eggs, cornstarch, pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin in a medium saucepan and cook over medium heat, whisking, until steaming. Gradually whisk in the egg mixture and bring to a boil, whisking constantly, until very thick. Strain the filling through a fine-mesh sieve into a medium bowl, pushing it through with a rubber spatula. Place a piece of plastic wrap directly onto the surface and refrigerate 2 hours.
- Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate until firm, at least 1 hour.
- Make the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet over medium heat until hot; lightly brush with melted butter. Add about 3 tablespoons batter and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, 2 to 3 minutes. Carefully flip and cook 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (Don't worry if a few tear; they can be layered in the center of the cake.)
- Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Top with another crepe and repeat with another layer of the pumpkin filling. Layer the remaining crepes and filling, ending with a crepe. Refrigerate the cake at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let sit 5 minutes, then whisk until melted and smooth. (If the chocolate is not fully melted, microwave in 15-second intervals.) Let sit until thickened but still pourable, about 5 minutes. Pour the ganache over the crepe cake, letting the excess drip down the side, then gently smooth the top with a small offset spatula. Let the chocolate set, about 15 minutes. Run a sharp knife under hot water to slice.
- For clean slices, run a sharp knife under hot water and wipe dry before cutting.
CHOCOLATE-PUMPKIN MARBLE CAKE
Make and share this Chocolate-Pumpkin Marble Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
- Scrape half the mixture into another bowl.
- Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
- Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
- Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
- Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
- Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
- Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
- Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
- Let stand until the glaze is set, about 2 hours, or chill 30 minutes.
Nutrition Facts : Calories 658.9, Fat 36.3, SaturatedFat 21.9, Cholesterol 183.4, Sodium 543.3, Carbohydrate 81.6, Fiber 4.9, Sugar 52.2, Protein 9.6
CHOCOLATE PUMPKIN MARBLE CAKE
Bake a beautiful swirled dessert with our Chocolate Pumpkin Marble Cake from My Food and Family. Combine pumpkin-spiced cake with chocolate cake that create a striking marbled pattern that's sure to become a show-stopper. Don't forget to save Chocolate Pumpkin Marble Cake for your fall recipe list!
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 2 cakes or 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add pumpkin and dry pudding mix; beat 2 min.
- Pour half the batter into medium bowl; stir in chocolate.
- Spoon batters alternately into 2 greased and floured 9x5-inch loaf pans; swirl gently with knife.
- Bake 45 to 50 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans; cool cakes completely.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 3 g
CHOCOLATE CHUNK PUMPKIN CAKE
Doctor up your boxed mix to make Chocolate Chunk Pumpkin Cake-to scrumptious result. Add this Chocolate Chunk Pumpkin Cake to your next autumnal menu, and everyone will ask what the secret is! Don't worry, we won't tell.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 2h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 32 g, Fiber 0.8925 g, Sugar 19 g, Protein 4 g
CHOCOLATE PUMPKIN SPICE CAKE
Chocolate Pumpkin Spice Cake This very moist, smooth cake combines the typ ical flavor of pumpkin pie with the sensual charms of chocolate.
Provided by Marg CaymanDesigns
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour a 10-inch bundt pan or tube pan.
- In a large heavy saucepan over medium heat, melt the butter.
- Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
- Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
- Stir in thoroughly.
- Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
- Stir in the flour, just until blended, then the nuts and raisins.
- Pour and scrape the batter into the pan.
- Smooth the top.
- Bake for 45 minutes.
- Cool in the pan on a rack for 10 minutes.
- Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.
Nutrition Facts : Calories 6583.2, Fat 335.5, SaturatedFat 139.3, Cholesterol 1334, Sodium 2917.6, Carbohydrate 868.2, Fiber 57.2, Sugar 503.8, Protein 99.1
CHOCOLATE PUMPKIN CAKE AND CUPCAKES
I found this recipe in Country Living Magazine about 4 yrs ago. I tried it out when my Ex's job had a contest requiring you to decorate, and use a pumpkin. I actually gutted, and carved a pumpkin. Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting. We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe. Enjoy!
Provided by jennifer a.
Categories Dessert
Time 1h10m
Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
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