Pumpkin Cake With Chocolate Icing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Cake Flour |
| 1 | T | Baking Powder |
| 2 | t | Baking Soda |
| 2 | t | Pumpkin Pie Spice |
| 1 | t | Salt |
| 4 | Eggs | |
| 1 | c | Granulated Sugar |
| 1 | c | Brown Sugar, firmly packed |
| 1 | 16-oz. Pumpkin Puree | |
| 1 | c | Vegetable Oil |
| 1/2 | t | Vanilla Extract |
| 1 | T | Butter |
| 1 | Square, 1-oz. Unsweetened | |
| Chocolate | ||
| 1 | ds | Salt |
| 1 1/4 | c | Confectioner's sugar |
| 2 | T | Whole Milk, or less |
INSTRUCTIONS
Pre-heat the oven to 350-F degrees and spray a 10-inch tube or angel food cake pan with non-stick cooking spray; set aside. To prepare the pumpkin cake, sift together the cake flour, baking powder, soda, pumpkin pie spice, and salt; set aside. In a separate mixing bowl, beat together the eggs until fluffy, add the granulated and brown sugars to the mixture, and blend again. Stir in the pumpkin puree to form a rich batter, that add the vegetable oil and vanilla extract, and blend again until smooth. Blend the flour mixture into the creamed mixture a little at a time until the cake batter is completely blended. Pour the batter into the prepared cake pan and bake for 55 to 60 minutes, or until a cake tested inserted near the center comes out clean. Cool cake for about 10 minutes on a wire rack before inverting the cake to remove it from the cake pan and allow it to continue cooling on the wire rack. To prepare the chocolate icing, melt the butter and chocolate together in a small saucepan over low heat. When partially melted, stir in the salt and vanilla. Add the confectioner's sugar and just enough milk to make the icing thin enough to drizzle over the pumpkin cake and run down the sides. Place the cooled cake on a serving platter and ice the pumpkin cake. Slice to serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Oct 17, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6148
Calories From Fat: 2516
Total Fat: 287.9g
Cholesterol: 774.5mg
Sodium: 8148.8mg
Potassium: 2045.9mg
Carbohydrates: 855.9g
Fiber: 28.4g
Sugar: 431.8g
Protein: 69.6g