My mother gave me the greatest antique cake pan, or whatever you want to call it. I just love it and I filled it with the perfect cake. It's from the Country Living issue in October. The frosting however comes off the back of the Hershey's cocoa powder container. The two combined make one of the most decadent cakes I have ever tried. Here is the recipe:
Chocolate Pumpkin Cake
1.5 cups of flour
2/3 cup of cocoa (I use Hershey's)
2 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1/2 cup of buttermilk
1 cup canned pumpkin
2 tsp of vanilla extract
1.5 sticks of butter, softened
1 cup of dark brown sugar
1 cup granulated sugar
3 large eggs plus one yolk
Heat oven to 375 degrees. Line the bottoms of two 8in. cake pans with parchment paper and lightly butter, ( I don't line with parchment paper and it makes no difference.) Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk one at a time. Reduce mixer speed to low and alternately beating the flour and buttermilk mixtures in thirds . Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean-about 35 minutes. Cool layers completely before icing.
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