Pumpkin Chocolate Chip Cake Recipe Taste of Home
Press crumbs onto bottom and up sides of an ungreased 9-in. tart pan. Freeze for 30 minutes. Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack. Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin.
PumpkinChocolate Torte with Pumpkin Whipped Cream Recipe EatingWell
Add the melted butter and process until combined. Transfer the crumbs to a 9-in round tart pan with a removable bottom and, using your fingers, press the crumbs evenly on the bottom of the pan and up the sides. Place the pan in the freezer for at least 30 minutes or up to three days, tightly covered in plastic wrap.
Chocolate Lover's Mousse Torte Recipe Taste of Home
Chocolate Turtle Pumpkin Torte [click for printable recipe] Yield: One 8-inch double layer cake. Source: Sprinkle Bakes and Hershey's chocolate frosting recipe. Prep: 1 hour, total time about 2.5 hours. Pumpkin cake layers. 2 cups/250g all purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 2 teaspoons pumpkin pie spice. 1/2.
Chocolate Pumpkin Torte Kitchen Confidante®
Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans.
Chocolate Bourbon Pumpkin Cake Bourbon Cake, Chocolate Bourbon
Set aside to cool. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve.
Pumpkin Chocolate Chip Bundt Cake Love and Olive Oil
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening. 2. Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen.
Chocolate Pumpkin Cake i am baker
Instructions. Beat the pumpkin layer ingredients together, then pour into a greased 9" x 13" baking pan. Mix the crumb ingredients together (I use a hand mixer) to form crumbs (duh), then distribute these evenly into the pumpkin mixture using a spatula.
Pumpkin Chocolate Cake Desserts
Instructions. Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray. Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground.
Pumpkin Chocolate Cake
Preheat oven to 350°F (175°C). In a medium bowl, mix the graham crackers, brown sugar, and butter. Press into the bottom of a 9×13 inch baking pan. In a large bowl, beat cream cheese until fluffy. Slowly blend in eggs and sugar. Spoon the mixture over the layer of graham crackers. Bake in the preheated oven 20 minutes.
Chocolate Pumpkin Bundt Cake with a Gooey Chocolate Glaze Feast on
Transfer pie plate to a wire rack to cool while preparing filling. Prepare the Filling: Combine chocolate chips and butter in a large microwavable bowl. Microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring every 30 seconds; set aside. Whisk together pumpkin, eggs, half-and-half, sugar, cornstarch, vanilla, salt, and.
Pumpkin Chocolate Torte Recipe {Layered Chocolate Cake with Pumpkin}
Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up.
Easy Chocolate Pumpkin Cake Crunchy Creamy Sweet
This week during the craziness of the holidays I made a Pumpkin-Chocolate Torte with Pumpkin Whipped Cream from the December issue of Eating Well magazine. This recipe has 12 ingredients. It takes 4 hours 50 minutes of total time, 50 minutes of which is active and makes 10 servings. I had no problems finding any of the ingredients at my local.
Pumpkin Chocolate Cake Recipe Amee's Savory Dish
Stir in butter until crumbly. Press onto bottom and up side of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack. Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream.
Chocolate Pumpkin Bundt Cake This Bundt cake features chocolate and
Preheat oven to 350 degrees. Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Mix wet ingredients together well. Then mix all of the dry ingredients together in another bowl.
Pumpkin Chocolate Chip Bundt Cake
In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes. Step 4. Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
Chocolate Pumpkin Cake Amira's Pantry
Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center of the crumbs and add the melted butter. Stir chocolate mixture into a crumbly dough.
