Inside Out Chocolate Truffle Pumpkin Cake Recipes
DARK CHOCOLATE PUMPKIN TRUFFLES
The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. -Monica Mooney, Roseville, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
INSIDE-OUT CHOCOLATE TRUFFLE PUMPKIN CAKE
This ultra-moist pumpkin cake boasts a truffle-like chocolate center; the scratch cream cheese frosting is the literal icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide cake mixture between pans.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Remove 1 cup frosting to medium bowl; set aside.
- Press 3-inch round cutter into center of one cake layer to make 3-inch circle. Use a small knife, if needed, to cut through to bottom of cake. Gently lift out center cake cutout, and crumble into bowl with 1 cup of frosting. Repeat with second cake layer; add to same bowl. Add cocoa to bowl; stir until well blended and texture of stiff frosting. Set aside.
- Place first cake layer on serving plate. Fill center with chocolate frosting-cake mixture so it is level with cake top, about 3/4 cup. Frost on top of cake layer with 2/3 cup of the vanilla cream cheese frosting, taking care not to frost over chocolate center. Gently place second cake layer on top of frosted cake layer; fill center circle with remaining chocolate frosting-cake mixture so it's level with cake top. Spread remaining cream cheese frosting over entire top and side. Refrigerate uncovered 3 hours.
- When ready to serve, sprinkle top of cake lightly with additional baking cocoa, if desired. Store in refrigerator.
Nutrition Facts : Calories 630, Carbohydrate 60 g, Cholesterol 130 mg, Fat 8, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 43 g, TransFat 1 g
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- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Pour half of the cake batter into the prepared bund pan. Sprinkle the chopped truffles over the batter. Pour the remaining batter over the truffles, making sure they are all covered. Smooth the top with a spatula.
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