Pumpkin cake with chocolate icing

1 servings

Ingredients

Quantity Ingredient
3 cups Cake Flour
1 tablespoon Baking Powder
2 teaspoons Baking Soda
2 teaspoons Pumpkin Pie Spice
1 teaspoon Salt
4 larges Eggs
1 cup Granulated Sugar
1 cup Brown Sugar; firmly packed
1 can (16-oz.) Pumpkin Puree
1 cup Vegetable Oil
½ teaspoon Vanilla Extract
1 tablespoon Butter
1 Square; (1-oz.) Unsweetened Chocolate
1 dash Salt
½ teaspoon Vanilla Extract
1¼ cup Confectioner's sugar
2 tablespoons Whole Milk; (or less)

Directions

PUMPKIN CAKE

CHOCOLATE ICING

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@... by Recipe-a-Day <recipe-a-day@...> on Oct 17, 1999, converted by MM_Buster v2.0l.

Related recipes