PUMPKIN-CHOCOLATE LAYER CAKE
This cake was born after I adapted Sue Case's Pumpkin Cake III from this site. I made a lot of changes to come up with this creation, which received raving reviews in this house. I was pretty excited, this won a contest over at Mixing Bowl last year. I'll be making it for Thanksgiving every year!
Provided by amandascookin
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
- Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
- Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
- Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
- Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
- Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
- Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.
Nutrition Facts : Calories 695.5 calories, Carbohydrate 76.2 g, Cholesterol 122.9 mg, Fat 41.2 g, Fiber 4.4 g, Protein 8.5 g, SaturatedFat 17.3 g, Sodium 554.8 mg, Sugar 53.1 g
CHOCO-DOT PUMPKIN CAKE (1975)
We like this recipe because it is so moist and just simply tastes great! It was given to me in 1975 (my boys were just little guys) and it has become a family tradition each year at Thanksgiving and sometimes at Christmas.
Provided by Carol in Oregon 2
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 9 ingredients and set aside.
- Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
- Beat on low speed with mixer until the oil is completely incorporated into the mixture.
- Gradually add the flour mixture.
- When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
- Gently mix until well blended.
- Pour into prepared pan (Bundt or Tube pan that has been greased).
- Bake at 350 degrees for 1 hour and 10 minutes.
- Cool in pan on a wire rack and turn out on serving plate.
Nutrition Facts : Calories 473.5, Fat 24.9, SaturatedFat 8, Cholesterol 54.4, Sodium 326.4, Carbohydrate 62.3, Fiber 3.3, Sugar 44.5, Protein 5.4
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
CHOCOLATE CAKE IN A PUMPKIN
Strange but true: You can bake a chocolate cake right in a pumpkin - and it tastes delicious!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
- Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
- Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
- Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
- Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.
PUMPKIN CHOCOLATE CHIP CAKE
Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!
Provided by Debber
Categories Dessert
Time 1h25m
Yield 1 13x9 pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
- Mix wet ingredients in large mixing bowl.
- In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
- Pour batter into prepared pan.
- Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.
Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3
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
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.
GLAZED CHOCOLATE PUMPKIN CAKE
This cake is simply delicious, I made it for Thanksgiving and my family was passing over Pumpkin Pie to eat it! It came out of the October 2007 issue of Country Living.
Provided by veghead in ny
Categories Dessert
Time 55m
Yield 14 serving(s)
Number Of Ingredients 24
Steps:
- Heat oven to 375°F.
- Line the bottoms of two 8 or 9-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 the 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 into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
- Cool layers completely before icing.
- Frosting:.
- Beat cream cheese using a mixer on medium-high speed until fluffy.
- Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
- In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
- Chill for 30 mins and proceed to the glaze.
- Glazing:.
- Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring 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 3-5 min, until the glaze thickens slightly.
- Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.
Nutrition Facts : Calories 487, Fat 23, SaturatedFat 13.9, Cholesterol 130, Sodium 374.4, Carbohydrate 68, Fiber 2, Sugar 50.9, Protein 5.7
CHOCOLATE PUMPKIN CAKE
Make and share this Chocolate Pumpkin Cake recipe from Food.com.
Provided by jm0527
Categories Dessert
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Prepare oven and pans: Preheat oven to 350°F Grease and flour two 9-inch round baking pans; set aside.
- Combine ingredients: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
- Do the touch test: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
- Prepare pumpkin cream filling: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
- Make chocolate glaze: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.
Nutrition Facts : Calories 437.8, Fat 25.1, SaturatedFat 10.2, Cholesterol 60.4, Sodium 270.2, Carbohydrate 52.8, Fiber 3.5, Sugar 33.4, Protein 6.7
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