Chocolate Cake In A Pumpkin Recipes

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.

Steps:

• Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
• Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
• Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
• Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
• Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.

Steps:

• Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
• Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
• Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
• Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
• Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

Steps:

• Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
• Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
• Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
• Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Steps:

• To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
• Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
• Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
• To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

Steps:

• Position a rack in center of oven; preheat to 350°F. Butter and flour cake pans. Whisk cinnamon, salt, baking powder, baking soda, allspice, ginger, cloves, and remaining 2 1/3 cups flour in a medium bowl. Mix pumpkin purée, milk, and vanilla in another medium bowl.
• Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients.
• Transfer 6 cups batter to a large bowl. Whisk in orange food coloring, if using, a few drops at a time until desired color is achieved.
• Add cocoa powder to remaining 3 cups batter and beat with stand mixer on medium-low speed until smooth. Add black gel food coloring, if using, a few drops at a time, until desired color is achieved.
• Spoon 1 cup pumpkin batter into center of each prepared pan. Spoon 1/2 cup chocolate batter directly on top of pumpkin batter. Repeat 2 times with each batter, spooning batter into centers of pans and occasionally tapping pan firmly on work surface to ensure even distribution. Divide remaining chocolate batter into centers of both pans. The batter will look slightly domed at this point; carefully smooth with an offset spatula, being careful not to disturb the layers too much.
• Bake cakes until centers spring back when lightly pressed, 55-60 minutes. Transfer pans to a wire rack and let cakes cool.
• Place chocolate in a medium bowl. Heat cream in a small saucepan over medium. Bring to a low simmer, then immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add vanilla and whisk until smooth. Add black gel food coloring, if using, to achieve a scary black frosting. Let ganache cool at room temperature until thick, about 30 minutes.
• Place 2 wooden-handled spoons or spatulas horizontally about 5" apart over a large bowl. Prepare an ice bath in a medium bowl.
• Heat sugar, corn syrup, and 2 Tbsp. water in a small saucepan fitted with candy thermometer over medium, stirring, until sugar is dissolved. Bring to a boil over medium heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in cold water. Cook until thermometer registers 300°F. Immediately dip bottom of pan in ice bath, stirring with a fork. The sugar is ready once it thickens to the consistency of honey but still flows in a steady stream. Remove pan from ice bath and dip fork in hot sugar. Raise fork about 10" above the wooden spatulas and quickly move the fork back and forth, making thin threads of sugar. Repeat, dipping fork back into hot sugar and layering the strands. Form enough strands to create a loose mass resembling a spider web.
• Spread 1 Tbsp. ganache in the center of a platter. Place 1 cake layer in the center. Evenly spread 1 1/2 cups ganache on top of cake with an offset spatula, pressing outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread remaining ganache over top and sides. Chill at least 15 minutes to let ganache set.
• When ready to serve, top with spun sugar spider web and plastic spider rings, if using.

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.

Steps:

• Mix Pumpkin and chocolate cake mix together.
• fill muffin cups.
• bake in a 350 degree oven for 20-25 minutes.

Steps:

• Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
• In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
• Beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in chips.
• Pour into prepared pan.
• Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan for 25 minutes Then invert on wire rack to cool completely.
• Place on serving plate.
• Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
• Remove from heat.
• Stir in white chocolate chips and stir until smooth.
• Add cinnamon and stir in well.