Pumpkin Chocolate Dessert Cake Recipes

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
• In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
• Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
• Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

PUMPKIN ICEBOX CAKE

Steps:

• In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.

CHOCOLATE-PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
• Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
• Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

CHOCOLATE PUMPKIN CAKE

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.

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.