Diana's Desserts - www.dianasdesserts.com
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Harvest Chocolate Pumpkin Cake
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 10-12 |
Ingredients:  1/3 cup unsweetened cocoa 1 teaspoon vanilla extract CHOCOLATE GLAZE (recipe follows) 4 eggs, separated 3/4 cup granulated sugar, divided 1/4 teaspoon baking powder 1/3 cup water 1/2 teaspoon baking soda PUMPKIN FILLING (recipe follows) 1/2 cup all-purpose flour 1/2 teaspoon salt |
| Instructions: 1. Prepare PUMPKIN FILLING (see recipe below). 2. Heat oven to 375°F (190°C). Line a 15-1/2 x10-1/2 x 1-inch jelly-roll pan with foil. Generously grease foil. 3. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes. 4. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan. 5. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with confectioners' sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel. 5. Spoon Chocolate Glaze (see recipe below) over top . Refrigerate until just before serving. Cover; refrigerate leftover dessert. Makes 10 to 12 servings. PUMPKIN FILLING: Beat 1 package (3 oz.) softened cream cheese with 1/2 cup confectioners' sugar. Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract. Slowly add 1/2 cup whipping cream, beating until slightly thickened. Refrigerate about 2 hours. CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons cocoa and 2 tablespoons water, stirring until smooth and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 1/2 cup. |
| Source: Hershey's |
| Date: January 13, 2005 |
Reviews
Reviewer: wenkon leboreah
Rating:
Review:
this cake was delicious and so good. i thought it would be nasty so i made it to play a game on my family for thanksgiving but they all loved it!!! i was so surprised and the cake has become a tradition in my family!! thank you for listening to me.
Rating:
Review:
this cake was delicious and so good. i thought it would be nasty so i made it to play a game on my family for thanksgiving but they all loved it!!! i was so surprised and the cake has become a tradition in my family!! thank you for listening to me.