Inside Out Chocolate Truffle Pumpkin Cake Recipes

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CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

INSIDE-OUT CHOCOLATE BUNDT CAKE



Inside-out Chocolate Bundt Cake image

This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.

Provided by Ellenkjl

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 10

1 (4 1/2 ounce) package instant chocolate pudding mix
1 (18 ounce) package devil's food cake mix
1 (12 ounce) package chocolate chips
1 3/4 cups milk
2 eggs
1/2 cup margarine
2 cups confectioners' sugar
1 ounce unsweetened chocolate (melted)
1 ounce semisweet chocolate (melted)
1 teaspoon vanilla

Steps:

  • Cake.
  • Combine pudding mix, cake mix, chips, chips, milk and eggs.
  • Mix by hand until well-blended--about 2 minutes.
  • Pour into a greased and floured bundt pan.
  • Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
  • Cool 15 minutes in pan, then remove.
  • Continue cooling.
  • Frosting.
  • Melt margarine in medium saucepan.
  • Remove from heat.
  • Stir in sugar and chocolate.
  • Add vanilla.
  • Stir enough hot water (3-4 Tablespoons) to make desired consistency.
  • Drizzle over cake.

PUMPKIN MOUSSE TRIFLE



Pumpkin Mousse Trifle image

You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 20

1 cup sugar
1 cup canned pumpkin
1/3 cup canola oil
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
SUGARED PECANS:
1 large egg white
2 cups coarsely chopped pecans
1/2 cup sugar
1/2 cup packed brown sugar
PUMPKIN MOUSSE:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
1 can (15 ounces) pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided

Steps:

  • Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.

INSIDE-OUT CHOCOLATE CHIP COOKIES



Inside-Out Chocolate Chip Cookies image

Meet the new chocolate chipper on the block. The Inside-Out Chocolate Chip Cookie is buttery, sweet, intensely chocolatey and studded with white baking chips for a fun twist on the classic. And as much as we love all that flavor, the texture of this cookie might be its greatest asset. It's crispy on the outside and tender on the inside--a combination that we consider the ideal cookie texture. The secret to achieving it? Using two kinds of fat: butter and shortening. An all-butter cookie will brown nicely but tends to spread (sometimes, too much). Shortening curbs that tendency to spread, so you get the best of both worlds: a cookie that's perfectly caramelized and shaped just right (not too flat or too round). So next time you're out of semi-sweets, but still want a chocolate chip cookie, give your regular recipe a rest. We don't think you'll be disappointed with this inside-out version.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 54

Number Of Ingredients 12

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white baking chips
1 cup chopped nuts

Steps:

  • Heat oven to 350°F.
  • Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg

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