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Tunnel O' Fudge Pumpkin Cake

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Average Rating: 
(total ratings: 4)
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Servings: 10
 
Comments:
This moist and spicy treat has a surprise inside—a tunnel of chocolate cake. For a double dose of chocolate, slather the cake with our satiny Chocolate Glaze.

Ingredients:
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks/8 oz/256g) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 can (15 ounces) solid-pack pumpkin
2 ounces semisweet chocolate, melted

Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 12-cup Bundt pan; dust with flour or cocoa.

2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.

3. In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.

4. Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch. Cover with the remaining pumpkin batter, smoothing the top.

5. Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.

Makes 10 servings.

Chocolate Glaze

We like this rich, satiny glaze on top of our Tunnel o' Fudge Pumpkin Cake, but it's also delicious with other cakes—and for dunking pieces of fresh fruit or pound cake.

1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter

In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.

Source: Cookingvillage.com
Date: January 4, 2005

Reviews

Reviewer: g h
Rating: 
Review:
good

 
Reviewer: 0io
Rating: 
 
Reviewer: SANDY CIRELLO
Rating: 
Review:
I MADE THIS CAKE FOR A BAKE SALE AUCTION AND IT WAS A BIG HIT WITH THE WINNER. I FOLLOWED THE RECIPE COMPLETELY AS INSTRUCTED. I FOUND THAT I WENT OVERBOARD WITH THE GLAZE THAT SHOULD HAVE BEEN DRIZZLED BECAUSE THERE WAS SO MUCH OF IT. MAYBE NEXT TIME I WILL HALF THE RECIPE. BELIEVE ME, NO ONE COMPLAINED THOUGH AND THEY ALL LOVED THE CHOCOLATY SMELL OF THIS YUMMY CAKE. THANK YOU DIANA FOR THE RECIPE. I LOVE YOUR WEBSITE AND VISIT ALL THE TIME.

 
Reviewer: Tricia Brown
Rating: 
Review:
I've been making this cake for a few years now and it is delicious. I am making it again for my vet hospital. I think they will love it.

 

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