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    Chocolate Pumpkin Layer Cake

    Source of Recipe

    Everything Homemade

    List of Ingredients

    2 3/4 c All-purpose flour
    3/4 c Cocoa powder
    1 tb Pumpkin-pie spice
    2 ts Baking powder
    1 ts Baking soda
    1 c Butter or margarine, at room
    2 c Granulated sugar
    4 lg Eggs, at room temperature
    1 cn (16 ounces) solid-pack
    1/2 c Milk
    2 ts Vanilla extract


    Timing Tip: Can be stored at room temperature up to 5 days.


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




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