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2 3/4 c All-purpose flour
3/4 c Cocoa powder
1 tb Pumpkin-pie spice
2 ts Baking powder
1 ts Baking soda
1 c Butter or margarine, at room
-temperature
2 c Granulated sugar
4 lg Eggs, at room temperature
1 cn (16 ounces) solid-pack
-pumpkin
1/2 c Milk
2 ts Vanilla extract
Timing Tip: Can be stored at room temperature up to 5
days.
Cake
1. Heat oven to 350 degrees F. Lightly grease two
9-inch round cake pans. Line bottoms with waxed paper.
2.CAKE: Mix flour, cocoa powder spice, baking powder
and baking soda. 3. Beat butter and granulated sugar
in a large bowl with electric mixer until pale and
fluffy. Beat in eggs one at a time until mixture looks
like mayonnaise. 4. With mixer on low speed, beat in
pumpkin, milk and vanilla (mixture will look curdled).
Gradually beat in flour mixture, scraping down sides
of bowl with rubber spatula 2 or 3 times. 5. Divide
batter between prepared pans. Smooth tops. Bake 40 to
45 minutes until pick inserted in the center comes out
clean. 6. Cool in pans on wire rack 10 minutes. Run
knife around cakes to loosen. Invert on wire rack,
remove pans, peel off waxed paper and let cakes cool
completely. 7. FROSTING: Put brown sugar, butter and
milk in a medium-size saucepan and bring to a gentle
boil. Stir until butter melts, sugar is disolved and
mixture is smooth. 8. Using a hand-held electric mixer
gradually beat confectioners’ sugar and extract into
hot mixture. Or pour hot mixture into a bowl and beat
in sugar and extract with a stand mixture. 9.
Immediately place 1 cake layer upside-down on serving
plate. Spread with warm frosting (if frosting cools it
will set and a crust may form on the surface. Beat
again until smooth.) Place other layer right side up
over sides and top. Cover with plastic wrap or store
in cake keeper.
Serves 12. Per serving: 824 cal, 7 g pro, 128 g car,
34 g fat, 156 mg chol with butter, 76 mg chol with
margarine, 496 mg sod.
Recipe
Yields
12 Servings
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