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 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
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 SPICE CAKE
My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
- Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
- Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g
SPICY PUMPKIN BUNDT CAKE
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES
Categories Cake Chocolate Dessert Bake Kid-Friendly Cream Cheese Spice Pumpkin Fall Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 29
Steps:
- Make chocolate leaves:
- Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
- Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
- Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
- Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
- Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
- Make cake:
- Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
- Make frosting:
- Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
- Assmble:
- Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
- Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.
PUMPKIN CHOCOLATE LOAF
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. -Kathy Gardner, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.
Nutrition Facts : Calories 190 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE
Steps:
- 1. Preheat oven to 350 degrees F. Spray 12 cup bundt pan with butter flavored cooking spray. Set aside.
- 2. In a large mixing bowl, combine cake mix, eggs, pumpkin, 2/3 cup evaporated milk, and applesauce. Using electric mixer, beat at medium speed for 2 minutes. Pour into bundt pan.
- 3. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto rack to cool completely.
- 4. Meanwhile, in a small sauce pan heat 3 Tbsp. of evaporated milk over medium heat just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle glaze over cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE CAKE
Put pumpkins your kids picked to use in our Pumpkin Spice Cake. Knowing their pumpkins were used will make this Pumpkin Spice Cake extra special to kids.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
- Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5063 g, Sugar 0 g, Protein 2 g
PUMPKIN WHITE CHOCOLATE CAKE
I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.
Provided by mandabears
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
- In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
- Beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in chips.
- Pour into prepared pan.
- Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan for 25 minutes Then invert on wire rack to cool completely.
- Place on serving plate.
- Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
- Remove from heat.
- Stir in white chocolate chips and stir until smooth.
- Add cinnamon and stir in well.
Nutrition Facts : Calories 5331.2, Fat 285.1, SaturatedFat 108.2, Cholesterol 744.6, Sodium 4734.4, Carbohydrate 631, Fiber 16.5, Sugar 451.4, Protein 79
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- Cream butter in a large mixing bowl, add in brown sugar and continue to cream until light and fluffy. Add in eggs, one at a time and then pumpkin puree. Beat until well combined.
- Sift together flour, cocoa, baking soda, salt and spices. Slowly add flour mixture to butter mixture, mixing on low speed. Fold in chopped chocolate. Spoon into prepared bundt pan. Bake for 45-50 minutes until toothpick inserted in cake comes out clean. Let cake cool for 10 minutes before inverting onto rack to cool completely.
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