Pumpkin-Chocolate Cake

I thought it would be nice to have a Blog dedicated to Baking and food type info... the first post will be for the really great cake I made on last Sunday. I found it on All recipes, but tweaked it a bit - so here is my version of a recipe submitted by Sal.

Pumpkin-Chocolate Cake and Glaze

Ingredients
2 2/3 c all-purpose flour
2/3 c cocoa powder
1 1/2 tlbs Pumpkin pies spice (I made my own)
The break down was all ground spices - 1/2 Cinnamon, 1/4 ginger, 1/4 clove, 1/8 nutmeg, I used much more than 1/8 nutmeg as I really like fresh grated, but you can do it to your taste)
2 teas baking powder
1 teas baking soda
3/4 c butter - room temp
2 c white sugar
1/3 c applesauce
2 teas vanilla
3 eggs, beaten
1/2 c heavy cream (I used whipping cream)
1 15 ounce can of pumpkin - you could use fresh pumpkin - I had a big can of pumpkin an used a bit more than 15 ounces.

Glaze
1 c brown sugar
1/2 c butter
1/3 c heavy cream ( I used whipping cream)
1 c xxxx sugar

1 - Preheat oven to 350 degrees, grease a 9 inch Bundt pan

2 - In a medium bowl, mix the flour, cocoa powder, spices, baking powder and baking soda. In a large bowl, beat together 3/4 c butter, 2 c white sugar, 2 teas vanilla, applesauce and eggs. Mix in 1/2 c heavy cream and pumpkin.


Stir in the flour mixture just until blended. Spread evenly into greased Bundt pan.

33 - Bake for 50 - 60 mins in the oven, or until a toothpick inserted into the center of the caked comes out clean. Allow to cool in pan over a wire rack. Invert cake onto a serving plate.


4 - for the glaze - place brown sugar, 1/2 c butter and 1/3 c heavy cream in a medium saucepan. bring to boil while stirring to blend until smooth. Cook for a min or so until sugar is dissolved - DO NOT over cook as the glaze will become lumpy and not drizzle - After the short cooking time whisk in the XXXX sugar and drizzle over the cake immediately.