Pumpkin Chocolate Layer Cake Recipes

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CHOCOLATE PUMPKIN CAKE



Chocolate Pumpkin Cake image

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Provided by ALETA1314

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
  • Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g

CHOCOLATE-PUMPKIN LAYER CAKE



Chocolate-Pumpkin Layer Cake image

This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen - iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.

Provided by Florence Fabricant

Categories     cakes, dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18

20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
2 cups flour, more for dusting
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cup plain pumpkin purée, canned, frozen or fresh
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1 teaspoon vanilla extract
Milk or cream

Steps:

  • Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
  • Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
  • Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
  • In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.
  • Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 19 grams, Carbohydrate 94 grams, Fat 46 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 24 grams, Sodium 290 milligrams, Sugar 86 grams, TransFat 1 gram

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