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Chocolate Harvest Cake

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Ingredients

Adjust Servings:
1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
3/4 cup cocoa powder
1 (8 ounce) package cream cheese (softened)
1/3 cup canned pumpkin
1/4 cup sugar
1/4 teaspoon cinnamon

Nutritional information

437.4
Calories
225 g
Calories From Fat
25.1 g
Total Fat
9.8 g
Saturated Fat
56.8 mg
Cholesterol
275 mg
Sodium
53.2 g
Carbs
3.6 g
Dietary Fiber
33.9 g
Sugars
6.5 g
Protein
146g
Serving Size

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Chocolate Harvest Cake

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    Cuisine:

    Thank you! I tore this recipe out of the Better Homes and Gardens Magazine in 2006 to make for my daughter's birthday, which happened to fall on Thanksgiving that year. It was such a huge hit, I've been making it every year since. When I went to pull it out this year, I could find only the page with the picture, not the actual recipe. My daughter, age 111) suggested "researching it on the net" Since I had the magazine page with the date, I was able to go right to this recipe because of the description. My family will be thrilled that the recipe was not lost forever! BTW, my cake has looked like both these pictures. I find that it helps to let the chocolate sit and thicken. And don't spread it, let it move slowly towards the edges of the cake. Thanks again!

    • 115 min
    • Serves 14
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Harvest Cake, This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I’ve ever made, Thank you! I tore this recipe out of the Better Homes and Gardens Magazine in 2006 to make for my daughter’s birthday, which happened to fall on Thanksgiving that year It was such a huge hit, I’ve been making it every year since When I went to pull it out this year, I could find only the page with the picture, not the actual recipe My daughter, age 111) suggested researching it on the net Since I had the magazine page with the date, I was able to go right to this recipe because of the description My family will be thrilled that the recipe was not lost forever! BTW, my cake has looked like both these pictures I find that it helps to let the chocolate sit and thicken And don’t spread it, let it move slowly towards the edges of the cake Thanks again!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Grease (and Flour) Two 9"x1 1/2" Round Baking Pans.

    3
    Done

    Combine and Whisk All Cake Ingredients but Flour and Cocoa Powder.

    4
    Done

    Add Flour and Cocoa Powder and Whisk Until Even.

    5
    Done

    Spread Evenly Into the Two Pans.

    6
    Done

    Bake For 30-35 Minutes Until Top Springs Back or Toothpick Comes Out Clean.

    7
    Done

    Let Cool.

    8
    Done

    in a Medium Bowl, Whisk Together Pumpkin Cream Filling Ingredients. (make Sure Cream Cheese Is Soft Enough So You Don't End Up With Cream Cheese Chunks!).

    9
    Done

    Spread Pumpkin Filling on Top of One Cake and Top It With the Other.

    10
    Done

    Boil Whipping Cream Over Medium-High Heat.

    11
    Done

    Remove from Heat and Add Chocolate, Do not Stir.

    12
    Done

    Wait 5 Minutes Until Chocolate Is Melty, Then Stir Until Smooth and Chocolate Is Liquid.

    13
    Done

    Wait Until Glaze Has Thickened (10 Minutes) and Then Pour Over Top of Cake.

    14
    Done

    Refrigerate Cake or Let Set Until Glaze Is Fairly Solid (15-30 Min).

    15
    Done

    Optional: Top With Seasonal Berries or Nuts.

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    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

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