Pumpkin Chocolate Dessert Cake Recipes

PUMPKIN CHOCOLATE DESSERT CAKE

Pumpkin Chocolate Dessert Cake image

This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

Provided by sal

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 12

Number Of Ingredients 15

Ingredients

2 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup butter
2 cups white sugar
⅓ cup applesauce
3 eggs, beaten
½ cup heavy cream
1 (15 ounce) can pumpkin
1 cup brown sugar
½ cup butter
⅓ cup heavy cream
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 90.2 g, Cholesterol 120 mg, Fat 27.7 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 16.8 g, Sodium 333.6 mg, Sugar 63.5 g

PUMPKIN CHOCOLATE DESSERT CAKE

PUMPKIN CHOCOLATE DESSERT CAKE image

Categories Cake Chocolate Dessert Bake Thanksgiving

Yield 8

Number Of Ingredients 15

Ingredients

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 ounce) can pumpkin
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

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