Chocolate Chunk Pumpkin Cake
- Nonstick spray for baking
- 3 cups all-purpose flour
- 2-1/4 cups granulated sugar
- 3/4 cup packed brown sugar
- 1 Tbsp. pumpkin pie spice or apple pie spice
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 oz. bittersweet or semisweet baking chocolate, chopped into chunks (1 1/2 cups)
- 1 1 1/2-lb. pie pumpkin, shredded* or one 15-oz. can pumpkin
- 3/4 cup butter, melted
- 6 eggs, slightly beaten
- Molasses Glaze (below)
- Molasses Whipped Cream (below)
Directions
1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.
2. In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.
4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings
Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.
Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon. Pass with cake.
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