Pumpkin Chocolate Pound Cake Food

PUMPKIN-CHOCOLATE POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
• In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.

CHOCOLATE CAKE IN A PUMPKIN

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 BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

PUMPKIN POUND CAKE

Steps:

• Preheat oven to 300 degrees F.
• Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
• In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
• Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

CHOCOLATE CHIP PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE

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.

PUMPKIN SPICE POUND CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

PUMPKIN POUND CAKE

Steps:

• In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

MOIST PUMPKIN POUND CAKE

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.