Chocolate Pumpkin Cake Recipe 475

CHOCOLATE PUMPKIN CAKE

Chocolate Pumpkin Cake image

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

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

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

THE GREAT PUMPKIN CAKE

The Great Pumpkin Cake image

Two chocolate Bundt cakes held together with melted chocolate are coated with a rich glaze and garnished with hazelnut-chocolate leaves to make The Great Pumpkin Cake, the ultimate Halloween masterpiece.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter, plus 1 cup (2 sticks), melted, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
1 cup plus 1 tablespoon milk
3 ounces gianduja or milk chocolate
3 ounces bittersweet chocolate
7 ounces heavy cream
A few drops of orange liquid-paste food coloring
4 cups sifted confectioners' sugar
Chocolate Leaves for Pumpkin Cake

Steps:

Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.

CHOCO-DOT PUMPKIN CAKE (1975)

Choco-Dot Pumpkin Cake (1975) image

We like this recipe because it is so moist and just simply tastes great! It was given to me in 1975 (my boys were just little guys) and it has become a family tradition each year at Thanksgiving and sometimes at Christmas.

Provided by Carol in Oregon 2

Categories Dessert

Time 1h25m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 16

Ingredients

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 cups sugar
4 eggs, slightly beaten
2 cups canned pumpkin
1 cup vegetable oil
1 1/2 cups bran flakes
2 cups chocolate chips
1 cup white chocolate chips
1 cup chopped nuts (optional)

Steps:

Combine the first 9 ingredients and set aside.
Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
Beat on low speed with mixer until the oil is completely incorporated into the mixture.
Gradually add the flour mixture.
When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
Gently mix until well blended.
Pour into prepared pan (Bundt or Tube pan that has been greased).
Bake at 350 degrees for 1 hour and 10 minutes.
Cool in pan on a wire rack and turn out on serving plate.

Nutrition Facts : Calories 473.5, Fat 24.9, SaturatedFat 8, Cholesterol 54.4, Sodium 326.4, Carbohydrate 62.3, Fiber 3.3, Sugar 44.5, Protein 5.4

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