CHOCOLATE HARVEST CAKE
This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I've ever made
Provided by wheatuskitty
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease (and flour) two 9"x1 1/2" round baking pans.
- Combine and whisk all cake ingredients BUT flour and cocoa powder.
- Add flour and cocoa powder and whisk until even.
- Spread evenly into the two pans.
- Bake for 30-35 minutes until top springs back or toothpick comes out clean.
- Let cool.
- In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
- Spread Pumpkin Filling on top of one cake and top it with the other.
- Boil whipping cream over medium-high heat.
- Remove from heat and add chocolate, DO NOT stir.
- Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
- Wait until glaze has thickened (10 minutes) and then pour over top of cake.
- Refrigerate cake or let set until glaze is fairly solid (15-30 min).
- OPTIONAL: top with seasonal berries or nuts.
Nutrition Facts : Calories 437.4, Fat 25.1, SaturatedFat 9.8, Cholesterol 56.8, Sodium 275, Carbohydrate 53.2, Fiber 3.6, Sugar 33.9, Protein 6.5
FALL HARVEST CHOCOLATE CAKE
Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 24
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, place beets. Add water to cover. Heat to boiling over medium-high heat. Cook 45 to 60 minutes or until beets are tender. Drain; cool. Peel and finely grate beets to equal 1 cup.
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat eggs. Gradually add melted chocolate, oil and vanilla, stirring with whisk until blended. Add chocolate mixture to flour mixture, stirring with whisk until blended. Stir in sour cream; mix well. Stir in beets and carrots. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 181 mg
FALL HARVEST CAKE
This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.
Provided by Jazz Lover
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
- Add pumpkin to this mixture and stir well.
- Stir in 2 cups of flour, 1/2 cup at a time.
- Stir in apples and pecans.
- Bake 60-70 minutes at 350 in a greased and floured bundt pan.
- Ice with cream cheese frosting and sprinkle with nuts.
Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1
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CHOCOLATE HARVEST CAKE - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory DessertServings 14Calories 450 per serving
- In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda, and salt. Whisk until well combined. Add the flour and cocoa powder; whisk vigorously until smooth. Divide the batter between the prepared pans.
- In a medium bowl, whisk together the cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread the filling over the top. Top with the second cake layer.
- In a saucepan bring the whipping cream just to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Then stir until smooth. Cool 15 minutes or until slightly thickened. Pour over the top of the cake, allowing the glaze to drip down the sides. Chill until set, about 30 minutes. Top with desired toppers.
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