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How To make Chocolate Pumpkin Layer Cake with Brown Sugar Frosting
2 3/4 c All-purpose flour
3/4 c Cocoa powder
1 tb Pumpkin-pie spice
2 ts Baking powder
1 ts Baking soda
1 c Butter or margarine, at room
-temperature 2 c Granulated sugar
4 lg Eggs, at room temperature
1 cn (16 ounces) solid-pack
-pumpkin 1/2 c Milk
2 ts Vanilla extract
Timing Tip: Can be stored at room temperature up to 5 days. Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake
pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice, baking powder and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until mixture looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted in the center comes out clean. 6. Cool in pans on wire rack 10 minutes. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. 7. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. Stir until butter melts, sugar is disolved and mixture is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot mixture. Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper. Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod. Recipe From: Woman's Day magazine 11/26/91
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Looking for an “any occasion” cake? This Brown Sugar Pecan Cake with Chocolate Ganache is a recipe you will want to hang on to all year long. A tender brown sugar cake frosted with a delectable chocolate ganache and topped with pecan caramel topping. Yes please! Birthday celebrations, dinner parties, anniversaries – this cake is always a good idea. #imperialsugar #pecancake #layercake #brownsugarpecancake #chocolateganache
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Cinnamon Sugar Swirl Pumpkin Layer Cake
This Cinnamon Sugar Swirl Pumpkin Layer Cake is a moist pumpkin cake swirled with cinnamon and sugar in every layer! It’s covered in a cinnamon cream cheese frosting and decorated with a cinnamon icing drizzle! Created in partnership with Domino Sugar. Recipe:
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The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
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Chocolate Cake With Brown Butter Frosting - Glen And Friends Cooking
Chocolate Buttermilk Cake With Browned Butter Frosting - Glen And Friends Cooking
So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake. So keep your hate mail, and learn that we all use English differently and in Canada this was called a chocolate dump cake recipe - Glen cooks a chocolate dump cake from scratch with browned butter icing.
Cake
500 mL (2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
125 mL (½ cup) butter
250 mL (1 cup) water
15 mL (1 Tbsp) instant coffee
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Cake Method:
Preheat to 190ºC (375°F).
Line the bottom of a 13x9 metal baking pan with parchment paper.
Put the sugar, water, chocolate, butter and coffee in a saucepan over medium heat.
Stir until fully melted and blended, then remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
Stir the buttermilk, and vanilla into the chocolate mixture.
Whisk the eggs into the chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Bake about 30 to 35 minutes, or until a tester comes out clean.
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
Frost the cake.
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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