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    You are in: Home / Recipes / Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting Recipe
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    Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    25 mins

    55 mins

    My2Siamese's Note:

    This scrumptious cake can be made up as an 8" three-layer cake, or as 36 cupcakes. Delicious and decorative, this recipe is especially fun for Halloween through Thanksgiving, particularly with the orange cream-cheese frosting. This recipe is taken from Country Living magazine.

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    Units: US | Metric



    1. 1
      Heat oven to 350°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, cinnamon, and nutmeg in a large bowl and set aside.
    3. 3
      Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
    4. 4
      Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
    5. 5
      Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
    6. 6
      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°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
    7. 7
      When cakes are cool, 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 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.
    8. 8
      To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting

    Serving Size: 1 (152 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 513.4
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 12.6 g
    Cholesterol 110.3 mg
    Sodium 243.9 mg
    Total Carbohydrate 79.8 g
    Dietary Fiber 2.5 g
    Sugars 61.6 g
    Protein 6.1 g

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