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Pumpkin Cake with Chocolate Glaze
Author/Submitted by:
Vera Stevens
Servings: 0
Categories:
Cakes
/
Chocolate
/
Desserts
/
Pumpkin
Ingredients: 3
cups
Flour 1
tablespoon
Baking powder 2
teaspoons
Soda 2
teaspoons
Pumpkin pie spice 1
teaspoon
Salt 4
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 1
dash
salt 1/2
teaspoon
Vanilla 1 1/4
cups
Confectioner's sugar 2
tablespoons
Milk,
or as needed
Directions:
1.
MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; 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.
2.
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.
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