Pumpkin Spice Cake With Chocolate Pecan Filling Recipes

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-PECAN CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans., Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

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.

PUMPKIN-PECAN SPICE CAKE

Steps:

• In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

EASY APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
• Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.