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Posted by Stinky10
- December 20, 2017, 06:07:42 PMthis looks good! I m ight make it! Thanks Hezz
Posted by hezzier
- December 17, 2017, 07:01:34 PMWe had this cake years ago at DH's cousins house and they loved it. I actually liked it this time...although I think making buttercream is a PIA. DD picked this for her birthday cake this year. DH's piece is in the freezer for when he gets home.
Chocolate-Pumpkin Layer Cake
Time: 1 1/2 hrs plus cooling
8 Tbps butter, softened
2 Cup flour, more for dusting
1 tsp Cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3 eggs
1 can of pumpkin
1 pkg enjoy life mini chips
Frost with your favorite chocolate buttercream
Preheat oven to 350. Grease and flour two 9 inch round cake pans. Line with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, all the spices, baking soda, baking powder and salt together.
Using an electric mixer, cream butter and sugar together. Beat in eggs one at a time. Stir in pumpkin. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips.
Divide batter into pans and bake for 30-35 mins in the middle of the oven until springy to the touch and tooth pick comes out clean. Cook cakes in pan for 10 min, then cool cakes completely on a rack.
This is the buttercream recipe I used:
http://www.twosisterscrafting.com/best-chocolate-buttercream-frosting/
This cake stores well in the freezer. After the first two day, I cut the remaining cake up into servings and individually wrap the slices in saran wrap, then store in a zip lock in the freezer.
Chocolate-Pumpkin Layer Cake
Time: 1 1/2 hrs plus cooling
8 Tbps butter, softened
2 Cup flour, more for dusting
1 tsp Cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3 eggs
1 can of pumpkin
1 pkg enjoy life mini chips
Frost with your favorite chocolate buttercream
Preheat oven to 350. Grease and flour two 9 inch round cake pans. Line with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, all the spices, baking soda, baking powder and salt together.
Using an electric mixer, cream butter and sugar together. Beat in eggs one at a time. Stir in pumpkin. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips.
Divide batter into pans and bake for 30-35 mins in the middle of the oven until springy to the touch and tooth pick comes out clean. Cook cakes in pan for 10 min, then cool cakes completely on a rack.
This is the buttercream recipe I used:
http://www.twosisterscrafting.com/best-chocolate-buttercream-frosting/
This cake stores well in the freezer. After the first two day, I cut the remaining cake up into servings and individually wrap the slices in saran wrap, then store in a zip lock in the freezer.