Oct 17, 2012

Chocolate Pumpkin Cake w/ Cinnamon Buttercream

SugarRush Blog turns two! I can hardly believe that I have been blogging for two years. I have learned so much and have even more to learn. This year we are celebrating with an October themed cake. Who doesn't like chocolate cake and then when you mix in some healthy pumpkin puree, well that just makes it all the more moist. Slap on some cinnamon buttercream, yes please. I put in a few drops of orange gel food coloring and dropped on a few spiders, perfect for October.  Celebrate!





Cake Ingredients:
1 1/2 cups flour
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1 cup canned pumpkin
2 teaspoons vanilla
3/4 cup butter (room temperature)
3/4 cup dark brown sugar
1 cup granulated sugar
4 large eggs

Directions:
Preheat oven 375 degrees. Line the bottoms of two 8 inch cake pans with wax or parchment paper.

In small bowl whisk flour, cocoa, baking powder, baking soda, and salt together. Set aside.

In small bowl stir together milk, pumpkin, and vanilla. Set aside.

Beat the butter and sugars together using an electric mixer or kitchenaid mixer until light and fluffy. Beat in eggs, on at a time until well combined. Reduce mixer speed to low and add half the flour mixture, then all the pumpkin mixture, then the rest of the flour mixture and mix until just combined. Don't over mix as this makes for a tight textured cake.

Pour into the two prepared pans and bake on 375 degrees for 30 to 35 minutes. Cool layers completely before frosting.

Frosting:
1 1/2 cups butter (room temperature)
4 cups powdered sugar
1/4 teaspoon cinnamon
2 teaspoons vanilla
1-2 tablespoons whole milk or cream
food coloring if you desire.

Cream butter. Add powdered sugar, one cup at a time. Add cinnamon and vanilla. Beat until smooth and creamy. Add the milk or cream and beat for a minute or so then add food coloring if desired.



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