MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Pumpkin Layer Cake
Categories: Cakes, Desserts, Squash, Chocolate, Nuts
Yield: 10 Servings
20 tb Unsalted butter;
- more for greasing
2 c Flour; more for dusting
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Nutmeg
1/4 ts Allspice
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 1/2 c Granulated sugar
3 lg Eggs
1 1/2 c Plain pumpkin puree
1 c Semisweet chocolate chips
1 c Pecans; chopped
2 1/2 c Confectioners' sugar
10 oz Bittersweet or semisweet
- chocolate; melted, cooled
- to room temperature
1 ts Vanilla extract
Milk or cream
Heat oven to 350°F/175°C. Use a little butter to grease two 9"
round cake pans. Line bottoms with parchment paper. Butter and
flour the paper. In a large bowl, whisk flour, cinnamon, ginger,
nutmeg, allspice, baking soda, baking powder, and salt together.
Using an electric mixer, cream 8 tb butter and the granulated sugar
together until light and fluffy, about 3 minutes. Beat in eggs one
at a time. Stir in pumpkin purée. Mixture may look slightly
curdled. Stir in flour mixture about 1/2 cup at a time until
smooth. Fold in chocolate chips and pecans.
Divide batter into pans and bake in middle of oven until springy to
the touch and a tester inserted in center comes out clean, about
35 minutes. Cool cakes in pans for 10 minutes, run a knife around
edges, invert onto racks and peel off paper. Let cakes cool
completely.
In a large bowl, blend remaining 12 tb butter and confectioners'
sugar together. Blend in chocolate and vanilla extract and beat
until smooth. If the frosting is too thick, add cream or milk by
the tablespoon, blending well after each addition, until it reaches
spreading consistency.
Place one cake layer, smooth side up, on a platter. Ice top. Place
second layer, smooth side down, on top; ice top and sides of cake.
Recipe by John Down
Adapted by: Florence Fabricant
Recipe FROM:
https://cooking.nytimes.com
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