ORANGE SPICE CAKE
Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
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
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING
When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!
Provided by Millereg
Categories Dessert
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 17
Steps:
- ---- THE CAKE ----.
- Preheat oven to 350 Fahrenheit.
- Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
- Make 3 holes in the dry ingredients.
- Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
- Pour orange juice over everything and mix well.
- Spread batter evenly in the pan and bake in dish that the batter was mixed in.
- Bake 30 minutes or until center is firm.
- Allow to cool.
- Refrigerate leftovers (if any).
- ---- THE FROSTING ----.
- Combine gelatin, orange juice, and cold water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip cream, sugar and vanilla until slightly thickened.
- While beating slowly, gradually add gelatin to whipped cream mixture.
- Whip at high speed until stiff.
- Spread thickly on the cake.
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.
DARK CHOCOLATE ORANGE CAKE
This cake is a dry and grainy texture with a hint of orange.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Yield 14
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter with the sugar. Beat in the eggs, then the sour cream, vanilla and orange rind.
- In another bowl, stir together the flour, cocoa, baking soda and salt. Beat into the creamed mixture just until incorporated and then stir in the almonds.
- Turn the batter into a greased and floured tube pan. Bake in a 350 degrees F (175 degree C) oven for 1 hour, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.1 g, Cholesterol 79.8 mg, Fat 15.2 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 149.5 mg, Sugar 21.9 g
More about "dark chocolate orange pumpkin spice cake food"
DARK CHOCOLATE PUMPKIN TART - THE BAKERMAMA
From thebakermama.com
4.4/5 (9)Total Time 1 hrCategory Dessert
- Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
- Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
- In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (196)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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