Egyptian Milk Chocolate Chip Pumpkin Cake Recipes

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.

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.

Steps:

• Preheat oven to 350°F.
• Generously spray the tube pan with a nonstick spray.
• set aside 1/2c flour in a small bowl.
• in a large bowl,combine the pumpkin,melted butter and eggs.
• Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
• Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
• Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.

Steps:

• Dissolve Chocolate in 5 tablespoons hot Water.
• Cream butter; add sugar gradually.
• Beat @ high speed until grain is gone.
• Then add well beaten egg yolks. Beat again.
• Add Milk.
• Add chocolate.
• Add Flour. Beat well.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Add Baking Powder &Vanilla last until thoroughly mixed.
• Grease 3 layer cake pans with crisco or margerine.
• Dust with flour.
• Bake @ 325o, approximately 1 hours 10 minutes.
• When cake is done, it bounces back when pressed.
• Cool upside down on cake racks.
• Run knife around edges of pan to loosen.
• FROSTING:.
• Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.