I made this cake for the first time yesterday and while mine came out just slightly undercooked, it was still delicious, easy and I would make again any time! It tasted like fall to me :) Also, per some other recommendations, I added 1 cup of mini chocolate chips to the recipe as well - fold in at the end. Enjoy!
"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
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
Frosting:
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2. 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.
3. 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.
4. 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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