Pumpkin cake with chocolate glaze

Yield: 1 Servings

Measure Ingredient
3 cups -Flour
1 tablespoon Baking powder Soda
2 teaspoons Pumpkin pie spice Salt
4 \N Eggs
1 cup Sugar
1 cup Light brown sugar; packed
16 ounces Pumpkin; pureed, canned or fresh
1 cup Oil
1 tablespoon Butter
1 ounce Unsweetened chocolate salt
½ teaspoon Vanilla
1¼ cup Confectioner's sugar
2 tablespoons Milk; or as needed

BARB DAY, GWHP32A

FOR THE CAKE

FOR THE CHOCOLATE GLAZE

MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan.

Cool completely on a wire rack. Drizzle the glaze over the cake.

MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake.

Note: This cake will keep well for several months in the freezer.

Source: Vera Stevens (my mother)

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