Pumpkin cake with chocolate icing

1 servings

Ingredients

QuantityIngredient
3cupsCake Flour
1tablespoonBaking Powder
2teaspoonsBaking Soda
2teaspoonsPumpkin Pie Spice
1teaspoonSalt
4largesEggs
1cupGranulated Sugar
1cupBrown Sugar; firmly packed
1can(16-oz.) Pumpkin Puree
1cupVegetable Oil
½teaspoonVanilla Extract
1tablespoonButter
1Square; (1-oz.) Unsweetened Chocolate
1dashSalt
½teaspoonVanilla Extract
cupConfectioner's sugar
2tablespoonsWhole Milk; (or less)

Directions

PUMPKIN CAKE

CHOCOLATE ICING

Pre-heat the oven to 350-F degrees and spray a 10-inch tube or angel food cake pan with non-stick cooking spray; set aside.

To prepare the pumpkin cake, sift together the cake flour, baking powder, soda, pumpkin pie spice, and salt; set aside.

In a separate mixing bowl, beat together the eggs until fluffy, add the granulated and brown sugars to the mixture, and blend again.

Stir in the pumpkin puree to form a rich batter, that add the vegetable oil and vanilla extract, and blend again until smooth.

Blend the flour mixture into the creamed mixture a little at a time until the cake batter is completely blended. Pour the batter into the prepared cake pan and bake for 55 to 60 minutes, or until a cake tested inserted near the center comes out clean.

Cool cake for about 10 minutes on a wire rack before inverting the cake to remove it from the cake pan and allow it to continue cooling on the wire rack.

To prepare the chocolate icing, melt the butter and chocolate together in a small saucepan over low heat. When partially melted, stir in the salt and vanilla.

Add the confectioner's sugar and just enough milk to make the icing thin enough to drizzle over the pumpkin cake and run down the sides.

Place the cooled cake on a serving platter and ice the pumpkin cake. Slice to serve.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 17, 1999, converted by MM_Buster v2.0l.