CHOCOLATE-PUMPKIN LAYER CAKE
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen - iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.
Provided by Florence Fabricant
Categories cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
- Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
- Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
- In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.
- Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 19 grams, Carbohydrate 94 grams, Fat 46 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 24 grams, Sodium 290 milligrams, Sugar 86 grams, TransFat 1 gram
PUMPKIN CHOCOLATE DESSERT CAKE
This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!
Provided by sal
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
- In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
- Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 90.2 g, Cholesterol 120 mg, Fat 27.7 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 16.8 g, Sodium 333.6 mg, Sugar 63.5 g
CHOCOLATE EXPLOSION PUMPKIN CAKE?
i present this new pumpkin cake recipe,it filled with chocolate,one bite,it was exploded chocolate in your face,so i created
Provided by raymond spencer @clownman70360
Categories Cakes
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees F.
- Sprayed two 9-inch round cake pans with cooking spray.Add sliced snickers bars,1 cup chocolate chips and chocolate covered peanuts.
- in a large bowl,beat cake mix,pumpkin,water,oil and 1 teaspoon pumpkin pie spice with electric mixer on low speed until moistened,then on medium speed 2 minutes,scraping bowl occasionally.Carefully spoon batter over chocolate mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center.Cool 5 minutes;remove from pans to cooling rack.Cool completely,about 1 hour.
- To make Explosion Chocolate Frosting:in a large bowl,combine whipped topping,cream cheese,chocolate milk,hot chocolate mix,nutella and chocolate syrup,whisk together until blended and smooth.Set aside.
- Place a cake layer on a serving plate,spread with half of the frosting.Top with milky way bar slices.Season with remaining pumpkin pie spice.
- Place the second layer onto the cake and frost top and sides with remaining 2/3 frosting.Sprinkle with remaining chocolate chips all over the cake.Store loosely covered in refrigerator.
CHOCOLATE EXPLOSION CAKE (VERSION 1)
ALL I CAN SAY ABOUT THIS CAKE IS THAT IT IS ..... A W E S O M E! A GREAT ONE FOR THE SWEET TOOTH!
Provided by Penny Stephenson-Jordan
Categories Chocolate
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. * PLEASE READ RECIPE THROUGH CAREFULLY ... **Preheat the oven to 350 degrees F. ***Spray a 13-by-9-by-2-inch pan with nonstick spray.
- 2. *Mix the coconut and nuts and spread them evenly in the pan. *PREPARE THE CAKE AS DIRECTED ON THE CAKE MIX BOX WITH THE FOLLOWING EXCEPTIONS: *USE 4 LARGE EGGS INSTEAD OF 3... *USE 1 1/4 CUP MILK IN PLACE OF THE WATER, *ADD 1 TSP. VANILLA *STIR IN THE CHOPPED CANDY BARS *Pour the batter OVER the coconut and nuts. *Combine the cream cheese, butter and sugar. *Randomly drop tablespoons of this mixture on TOP of the BATTER; *DO NOT SPREAD IT... *Bake until the sides of the cake pull away from the pan, about 40 to 50 minutes.
- 3. CHOCOLATE PECAN GLAZE *In a saucepan over medium-high heat, COMBINE butter, milk, cocoa powder and vanilla extract. *Once the butter is melted, remove from the heat. *Add the sugar and stir until smooth. *Stir in the pecans. *Pour the warm Chocolate Pecan Glaze over the cake. *Slice and enjoy.
CHOCOLATE PUMPKIN CAKE
An extremely moist chocolate cake with pumpkin and cream cheese frosting.
Provided by ALETA1314
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g
CHOCOLATE CHIP PUMPKIN CAKE
It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
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- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
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