| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
1 |
Servings |
INGREDIENTS
| 3 |
c |
-Flour |
| 1 |
tb |
Baking powder Soda |
| 2 |
ts |
Pumpkin pie spice Salt |
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Light brown sugar; packed |
| 16 |
oz |
Pumpkin; pureed, canned or fresh |
| 1 |
c |
Oil |
| 1 |
tb |
Butter |
| 1 |
oz |
Unsweetened chocolate salt |
| 1/2 |
ts |
Vanilla |
| 1 1/4 |
c |
Confectioner's sugar |
| 2 |
tb |
Milk; or as needed |
INSTRUCTIONS
BARB DAY, GWHP32A
FOR THE CAKE
FOR THE CHOCOLATE GLAZE
MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and
salt together; set aside. Beat the eggs until flothy; add the sugars. Beat
until very thick. Stir in the pumpkin and oil, until smooth. Blend flour
mixture thoroughly into the creamed mixture. Pour into a greased and
floured 10" tube pan. Bake in preheated 350 degree oven for about one hour
or until cake tester inserted near the center comes out clean. Cool for 10
minutes before removing from the pan. Cool completely on a wire rack.
Drizzle the glaze over the cake.
MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small
saucepan over low heat; stir in salt and vanilla. Add the confectioners'
sugar with enough milk to make the glaze thin enough to drizzle over the
cake.
Note: This cake will keep well for several months in the freezer.
Source: Vera Stevens (my mother)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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