Pumpkin Sheet Cake With Chocolate Pecan Frosting Recipes

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
• Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
• Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
• Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
• Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
• Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

PUMPKIN SHEET CAKE WITH CHOCOLATE PECAN FROSTING

Steps:

• Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
• In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
• During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
• Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.

PUMPKIN CAKE WITH CHOCOLATE PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9" round cake pans and line the bottoms with parchment paper.
• In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, allspice, set aside.
• In another bowl combine the pumpkin, sugar, orange zest and vanilla and beat on medium speed with hand mixer until smooth.
• Add the eggs, one at a time, beating until each one is incorporated. Slowly add in your vegetable oil.
• Add the flour mixture and mix just until incorporated.
• Divide the batter between your 2 pans and bake in the oven for about 30 minutes or until top springs back and a toothpick comes out clean.
• Let cool in pans for about 10 minutes, then on a wire rack until completely cooled.
• To make the filling, combine the sugar and water in a large saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8-10 minutes.
• Carefully whisk in your cream continuously whisking until smooth.
• Add the corn syrup and bring to a boil, then reduce the heat to medium-low and cook, whisking occasionally, until the sauce thickens slightly about 40 to 50 minutes.
• Remove from the heat and whisk in the butter, chocolate, vanilla, and salt until smooth.
• Let cool completely, then fold in your pecans.
• Cover and refrigerate until firm but spreadable, about 1 hour.
• Cut each cake in half horizontally with a serrated knife to make 4 layers.
• Put 1 layer on a cake stand or turntable and spread one-third of the pecan filling on top.
• Repeat for each layer, leaving the top of the cake unfrosted.
• Refrigerate until set, about 1 hour.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

PUMPKIN-PECAN SPICE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
• Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.