Sunday, January 6, 2013

Chocolate-Pumpkin Cake

I made this cake for my friend Shea's birthday and it was really good! I was most proud of the fact that the frosting actually turned out like the picture (see below)! We actually had an interesting time making this cake. I was preparing it at our house, and put it in the oven for the allotted amount of time. However, we decided we had to leave earlier, so it was pretty much par-baked, put in a car for an hour, and then finished getting baked. It still turned out well!

Chocolate-Pumpkin Cake
Chocolate-Pumpkin Cake-Adapted from Betty Crocker's Fall Baking
Total Time: 2 hours 25 minutes
Serves 16
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/3 cups packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 can pumpkin
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 1 1/4 semisweet chocolate chips
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla
  • Heat oven to 350°F. Grease tube cake pan with cooking spray. 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.

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