CHOCOLATE COOKIE ICING
This easy chocolate cookie icing recipe is healthier than traditional chocolate icing recipes as it has substantially less sugar. Unlike chocolate icing used for decorating cakes, this thinner icing is perfect for drizzling on cookies or to fill thumbprints.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
- Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift sugar onto the mixture and stir in thoroughly.
- Use the icing as is for drizzling or let cool until thick enough to be piped or spread. To use as a filling for thumbprints, refrigerate until very cold and stiff.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.7 g, Cholesterol 0.3 mg, Fat 1.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 1.6 mg, Sugar 3.3 g
PUMPKIN BUNDT® CAKE WITH RUM GLAZE
I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.
Provided by Gilly
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
- Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
- Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g
CHOCOLATE PUMPKIN BUNDT® CAKE
It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.
Provided by Dianna Jacobs-Fresh
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.
Provided by Outta Here
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Nutrition Facts : Calories 515.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 64.9, Sodium 547.8, Carbohydrate 76, Fiber 1.5, Sugar 48.7, Protein 6
GLAZED PUMPKIN BUNDT CAKE
"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 335mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER BUNDT CAKE WITH CHOCOLATE GLAZE
Make and share this Peanut Butter Bundt Cake With Chocolate Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Position oven rack in the lower-middle position; preheat to 350 degrees.
- Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies.
- In a big bowl, whisk the flour, salt, baking powder, and baking soda together.
- In a small bowl, whisk the buttermilk and vanilla together.
- In another big bowl, beat the butter, sugar, and peanut butter together with an electric mixer on medium speed until light and fluffy, 3-6 , minutes.
- Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
- Decrease speed to low and beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
- Repeat with half of the remaining flour mixture and the remaining buttermilk mixture.
- Beat in the remaining flour mixture until just incorporated.
- Scrape the batter into prepared pan; smooth the top.
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
- Bake the cake until a wooden pick inserted in the center comes out with a few moist crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
- Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack; let cool completely for about 2 hours.
- Make the glaze: whisk all glaze ingredients together in a bowl until smooth and let sit until thickened, about 25 minutes.
- Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.
- Let the glaze set before serving, about 25 minutes.
Nutrition Facts : Calories 556.1, Fat 29.8, SaturatedFat 14.4, Cholesterol 125.8, Sodium 397, Carbohydrate 64.8, Fiber 2.1, Sugar 36.7, Protein 9.7
CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE
I made this cake for a co-workers birthday and it was a huge success! Many recipe requests. :) Cooking time includes cooling time.
Provided by flower7
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12-cup bundt pan.
- In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
- Mix on low for 1 minute.
- Scrape down sides of bowl.
- Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
- Fold in chocolate chips and nuts.
- Spoon batter into prepared bundt pan and smooth out top with a spatula.
- Bake for 40 minutes or until top springs back when lightly pressed.
- Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
- To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
- Boil for 1 minute while stirring constantly.
- Remove from heat.
- Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
- Let sit a few minutes to thicken.
- Pour over cooled cake.
- Dust with powdered sugar if desired.
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