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    You are in: Home / Recipes / White Chocolate Ribbon Pumpkin Cake With Maple Glaze Recipe
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    White Chocolate Ribbon Pumpkin Cake With Maple Glaze

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 25, 2008

      Wow. This cake was very good and everyone loved it. It is a very moist, dense cake. Almost like a pound cake. Like another review said about melting the chocolate and mixing it in with the cream cheese, it got hard quickly and stuck to the bowl. Next time I might just put the cream cheese in and then sprinkle the chocolate chips in and maybe chop them up real fine first. I will make this cake again. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2012

      I used Ghirardelli white chocolate chips and by the 3rd 30-second microwaving, the chocolate was easily stirred by a rubber spatula. I also soften the cream cheese in the microwave for 20-30 seconds, and they both blended nicely. If you are trying to work with cool product, I expect you are having trouble. I used frozen home cooked pumpkin, but next time I think I will use canned in order to capture the denser flavor that canned pumpkin offers. Overall, a very good recipe. Five Stars.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2011

      Delicious cake! Was hard to blend the cream cheese & chocolate, but it all baked together fine. The 2nd time I made it, my husband chopped the chocolate very fine & then I just mixed it into the cream cheese. I also substituted milk for the heavy cream since I don't keep heavy cream on hand & it only called for a bit. This is a great fall cake :) Not too "pumpkin-y" & everyone loves it!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2011

      This was a very good cake, extremely moist and dense. Definitely have to use a mixer to blend the melted chocolate and cream cheese, but, it worked just fine. Another one to add to my keeper list. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2008

      This was really great. I substituted half of cup applesauce and half a cup of canola oil for the butter. It still tasted great. I found it difficult to blend the melted chocolate and cream cheese evenly, but it all melted together nicely while baking. I will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2007

      Sunday, October 14, 2007- Edited- I am happy to be the first to rate this wonderful recipe. This cake is FABULOUS!!!! I see why it won the grand prize! I will definetly be making it for Thanksgiving and may even make one as a gift. Definetly gonna file this away as a Zaar favorite!!! Made in memory and honor of Chef-I-Am. ***Update***- I have to make 4 of these cakes this week per requests. Both of my oldest sons said they didn't like pumpkin, now they want a whole cake. Plus I have to make two more than that, for the Thanksgiving holiday. Can't thank you enough MacChef!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for White Chocolate Ribbon Pumpkin Cake With Maple Glaze

    Serving Size: 1 (187 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 601.7
     
    Calories from Fat 252
    42%
    Total Fat 28.0 g
    43%
    Saturated Fat 16.6 g
    83%
    Cholesterol 129.1 mg
    43%
    Sodium 469.9 mg
    19%
    Total Carbohydrate 81.7 g
    27%
    Dietary Fiber 1.1 g
    4%
    Sugars 54.9 g
    219%
    Protein 7.6 g
    15%

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