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    You are in: Home / Recipes / Chocolate Pumpkin Cake and Cupcakes Recipe
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    Chocolate Pumpkin Cake and Cupcakes

    Chocolate Pumpkin Cake and Cupcakes. Photo by **Tinkerbell**

    1/1 Photo of Chocolate Pumpkin Cake and Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    35 mins

    35 mins

    adkbabe's Note:

    I found this recipe in Country Living Magazine about 4 yrs ago. I tried it out when my Ex's job had a contest requiring you to decorate, and use a pumpkin. I actually gutted, and carved a pumpkin. Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting. We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe. Enjoy!

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    Ingredients:

    Serves: 18

    Yield:

    One 8-i ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.).
    4. 4
      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.

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    Ratings & Reviews:

    • on April 01, 2012

      45

      The chocolate and pumpkin combination is a favorite of our family and this recipe makes a nice, moist cake. I opted for cupcakes, since that's what DD wanted to decorate (she's learning to swirl icing), and I halved the recipe. We made a basic Wilton cream cheese frosting to top them off with. Delicious! :) My only complaint is that the chocolate flavor could be a little stronger & I might swap out a bit of flour next time in favor of more Dutch processed cocoa. Thanks for posting the recipe, adkbabe! Made & enjoyed for Spring 2012 Pick-A-Chef.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Pumpkin Cake and Cupcakes

    Serving Size: 1 (108 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 351.3
     
    Calories from Fat 122
    34%
    Total Fat 13.6 g
    21%
    Saturated Fat 7.8 g
    39%
    Cholesterol 82.5 mg
    27%
    Sodium 203.2 mg
    8%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 1.7 g
    6%
    Sugars 35.2 g
    140%
    Protein 5.2 g
    10%

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