Chocolate Pumpkin Layer Cake With Brown Sugar Frosting Recipe

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Servings: 12


Cost per serving $0.78 view details


  1. Timing Tip: Can be stored at room temperature up to 5 days.
  2. Cake
  3. 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Line bottoms with waxed paper.
  4. 2.CAKE: Mix flour, cocoa pwdr spice, baking pwdr and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer till pale and fluffy. Beat in Large eggs one at a time till mix looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, lowfat milk and vanilla (mix will look curdled).
  5. Gradually beat in flour mix, scraping down sides of bowl with rubber spatula 2 or possibly 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 min till pick inserted in the center comes out clean. 6. Cold in pans on wire rack 10 min. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cold completely. 7. FROSTING: Put brown sugar, butter and lowfat milk in a medium-size saucepan and bring to a gentle boil. Stir till butter melts, sugar is disolved and mix is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into warm mix. Or possibly pour warm mix into a bowl and beat in sugar and extract with a stand mix. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with hot frosting (if frosting cools it will set and a crust may form on the surface. Beat again till smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or possibly store in cake keeper.
  6. Serves 12.
  7. margarine, 496 mg sod.
  8. Recipe


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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 12 servings
Calories 459  
Calories from Fat 159 35%
Total Fat 18.01g 23%
Saturated Fat 10.72g 43%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 526mg 22%
Potassium 183mg 5%
Total Carbs 68.62g 18%
Dietary Fiber 1.4g 5%
Sugars 43.86g 29%
Protein 6.54g 10%
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