Chocolate Pumpkin Cake With Orange Cream Cheese Frosting Recipes

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CHOCOLATE & ORANGE PUMPKIN CAKE



Chocolate & Orange Pumpkin Cake image

Very moist and tasty Orange flavored Chocolate cake. Originated in New Zealand. Frost with chocolate icing or you can ice with cream cheese frosting as you would a carrot cake

Provided by Steve P.

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 eggs
4 ounces butter
1/2 cup caster sugar
1 cup mashed pumpkin
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 grated orange, rind of
1 orange, juice of
2 teaspoons vanilla custard powder
1 tablespoon golden syrup
1 teaspoon baking soda
3 tablespoons cocoa

Steps:

  • Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
  • Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
  • Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.

Nutrition Facts : Calories 222.4, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.7, Sodium 261.6, Carbohydrate 28.8, Fiber 0.9, Sugar 11.6, Protein 3.8

CHOCOLATE PUMPKIN CAKE WITH ORANGE CREAM-CHEESE FROSTING



Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting image

This scrumptious cake can be made up as an 8" three-layer cake, or as 36 cupcakes. Delicious and decorative, this recipe is especially fun for Halloween through Thanksgiving, particularly with the orange cream-cheese frosting. This recipe is taken from Country Living magazine.

Provided by My2Siamese

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 22

2 1/2 cups all-purpose flour, plus
2 teaspoons all-purpose flour
1 cup good quality cocoa
2 tablespoons good quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/8 cups unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring

Steps:

  • Heat oven to 350°F; lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  • Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside.
  • Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
  • Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
  • Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  • Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean - about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
  • When cakes are cool, trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve.
  • To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.

Nutrition Facts : Calories 513.4, Fat 20.9, SaturatedFat 12.7, Cholesterol 110.3, Sodium 243.9, Carbohydrate 79.8, Fiber 2.5, Sugar 61.6, Protein 6.2

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

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

PUMPKIN ORANGE CAKE



Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

FOUR-LAYER PUMPKIN CAKE WITH ORANGE-CREAM CHEESE FROSTING



Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting image

Provided by Carolyn Beth Weil

Categories     Cake     Mixer     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Cream Cheese     Orange     Fall     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Chinese five-spice powder*
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1/3 cup whole milk
Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 tablespoon finely grated orange peel
2 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Steps:

  • For cake:
  • Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
  • Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
  • For frosting:
  • Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
  • Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
  • Decorate cake with walnuts and serve.
  • A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES



Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate Leaves image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Spice     Pumpkin     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 29

For chocolate leaves
6 ounces imported milk chocolate (such as Lindt), finely chopped, plus one 1-inch piece of milk chocolate
24 fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, plus one 1-inch piece of white chocolate
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, plus one 1-inch piece of bittersweet chocolate
For cake
Nonstick vegetable oil spray
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried currants
1/2 cup chopped walnuts
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup whole milk
1 cup canned solid pack pumpkin
For frosting
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons robust-flavored (dark) molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange peel
2 8-ounce packages chilled cream cheese
1/3 cup powdered sugar

Steps:

  • Make chocolate leaves:
  • Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
  • Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
  • Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
  • Make cake:
  • Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
  • Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
  • Make frosting:
  • Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
  • Assmble:
  • Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
  • Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

Great on Carrot Walnut Cookies (see recipe).

Provided by Debbie Rowe

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 50

Number Of Ingredients 6

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 ½ cups confectioners' sugar
¾ cup chopped walnuts

Steps:

  • Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
  • Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
  • Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g

ORANGE PUMPKIN CAKE



Orange Pumpkin Cake image

A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. -Jo Raines, Sandyville, West Virgina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

Nutrition Facts : Calories 609 calories, Fat 26g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 248mg sodium, Carbohydrate 88g carbohydrate (58g sugars, Fiber 3g fiber), Protein 7g protein.

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From theeverydaymomlife.com


CHOCOLATE-PUMPKIN MARBLE CAKE WITH CREAM CHEESE ICING
2019-09-30 Bake for 45-55 minutes. Check doneness with a toothpick in both chocolate & pumpkin batters. Let cool in pan for 10 minutes, then remove from pan & cool for another 10 minutes. CREAM CHEESE ICING: In a bowl with a hand mixer, blend powdered sugar & cream cheese until well blended. Beat in vanilla & milk 1 Tbsp at a time until desired consistency.
From dessertnowdinnerlater.com


THE BEST PUMPKIN CAKE WITH CREAM CHEESE FROSTING - LIKE MOTHER …
2017-09-27 Preheat the oven to 350 degrees. In a large bowl, whisk together your sugar and oil and pumpkin until well combined. Add in the eggs and stir till smooth. Combine your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking …
From lmld.org


FOREST CHOCOLATE PUMPKIN CAKE - THE LITTLE EPICUREAN
2016-12-06 Preheat oven to 350° F. Butter two 6-inch round cake pans and line with parchment paper. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together coconut oil and pumpkin puree.
From thelittleepicurean.com


GRAND MARNIER ORANGE CAKE - THE VANILLA BEAN BLOG IN 2022
Mar 1, 2022 - The fruity sweetness of orange is wonderful in this Grand Marnier orange cake. All the flavors come together to create a delicious cake. All the flavors come together to create a …
From pinterest.ca


CHOCOLATE PUMPKIN CAKE - COUNTRY LIVING
2012-10-20 Make Orange Cream-Cheese Frosting. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of …
From countryliving.com


PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING | BAKED …
2021-10-17 My all-time favorite fall recipe is my great grandma's pumpkin sheet cake with cream cheese frosting. This cake is moist and very pumpkin-y. Recipes. Recipes Chocolate Peanut Butter Bundt Cake. Recipes Vanilla Cupcakes With Sprinkles Recipes Chocolate Cupcakes With Chocolate Frosting. Recipes Lemon Pound Cake with Lemon Glaze. …
From bakedabundance.com


FOUR-LAYER PUMPKIN CAKE WITH ORANGE-CREAM CHEESE FROSTING
1 15-ounce can pure pumpkin 1/3 cup whole milk frosting 1 cup (2 sticks) unsalted butter, room temperature 2 8-ounce packages cream cheese, room temperature 1 tablespoon finely grated orange peel 2 cups powdered sugar, sifted Chopped walnuts or walnut halves, toasted
From keeprecipes.com


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