Ingredients
-
2 1/2
-
2
-
1
-
2
-
1
-
1 1/2
-
2 1/4
-
3/4
-
3/4
-
1 1/2
-
1 1/2
-
1 1/8
-
1 1/2
-
1 1/2
-
5
Directions
Chocolate Pumpkin Cake and Cupcakes, I found this recipe in Country Living Magazine about 4 yrs ago I tried it out when my Ex’s job had a contest requiring you to decorate, and use a pumpkin I actually gutted, and carved a pumpkin Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe Enjoy!, The chocolate and pumpkin combination is a favorite of our family and this recipe makes a nice, moist cake I opted for cupcakes, since that’s what DD wanted to decorate (she’s learning to swirl icing), and I halved the recipe We made a basic Wilton cream cheese frosting to top them off with Delicious! 🙂 My only complaint is that the chocolate flavor could be a little stronger & I might swap out a bit of flour next time in favor of more Dutch processed cocoa Thanks for posting the recipe, adkbabe! Made & enjoyed for Spring 2012 Pick-A-Chef
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Steps
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1
Done
|
Prepare Cake Pans: Heat Oven to 350 Degrees 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. |
|
2
Done
|
Make the Batter: Sift the Flour, Cocoa, Baking Powder, Baking Soda, Cinnamon, and Nutmeg in a Large Bowl and Set Aside. Combine the Buttermilk, Pumpkin, and Vanilla in a Medium Bowl and Set Aside. Beat the Butter and Sugar Together in a Large Bowl, With an Electric Mixer Set on Medium Speed, Until Fluffy. Add the 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. |
|
3
Done
|
Bake the Cake: 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 Degrees F. Place Cupcake Liners in Standard Cupcake Tins and Fill Each With 1/4 Cup of Batter. Bake For 22 Minutes.). |
|
4
Done
|
Assemble the Cake: 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 the 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. |
