Time 1h10m Number Of Ingredients 27 Steps:
Preheat the oven to 350 degrees F. Lightly spray two 9" round cake pans and line the bottoms with parchment paper. In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, allspice, set aside. In another bowl combine the pumpkin, sugar, orange zest and vanilla and beat on medium speed with hand mixer until smooth. Add the eggs, one at a time, beating until each one is incorporated. Slowly add in your vegetable oil. Add the flour mixture and mix just until incorporated. Divide the batter between your 2 pans and bake in the oven for about 30 minutes or until top springs back and a toothpick comes out clean. Let cool in pans for about 10 minutes, then on a wire rack until completely cooled. To make the filling, combine the sugar and water in a large saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8-10 minutes. Carefully whisk in your cream continuously whisking until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium-low and cook, whisking occasionally, until the sauce thickens slightly about 40 to 50 minutes. Remove from the heat and whisk in the butter, chocolate, vanilla, and salt until smooth. Let cool completely, then fold in your pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a cake stand or turntable and spread one-third of the pecan filling on top. Repeat for each layer, leaving the top of the cake unfrosted. Refrigerate until set, about 1 hour.
Time 55m Yield 20 servings. Number Of Ingredients 16 Steps:
In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Time 1h25m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown. During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients. Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.
Time 3h15m Yield 12 Number Of Ingredients 18 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside. In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy. Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside. Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour. When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Time 1h30m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Yield 10 people Number Of Ingredients 32 Steps:
Directions: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter. Bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, unmold onto the rack and cool completely. Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Assemble cake: Cut each cake in half to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate 1 hour. Make glaze: Combine chocolate, cocoa powder, butter and honey in glass bowl. Cover with plastic wrap and microwave 1 minute; whisk until smooth. Let cool to room temperate,spread on top cake. Chill to set
Time 2h52m Yield 12-16 serving(s) Number Of Ingredients 17 Steps:
First, make cake. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray. Prepare cake mix as package directs; stir in pecans. Pour batter into the 2 pans; bake as directed on pkg. Cool on wire racks 10 minutes; then remove from pans and cool completely. While cake is baking you can make the filling and the frosting. Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla. Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat. Stir in coconut and pecans. Cool until thick and spreadable; makes 2-1/4 cups. Next, make Luscious Chocolate Frosting. In bowl, beat cream cheese, corn syrup and butter until creamy. Beat in confectioners’ sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups. Now assemble cake. When cake is cool, split layers horizontally in half. Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling. Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting. Top with 3rd cake layer; spread with 1/3 of filling. Top with 4th cake layer. Frost side of cake with remaining frosting; spread top of cake with remaining filling. Yes, frosting on the side and filling on top. Refrigerate 2 hours or until set.
Yield Serves 12 Number Of Ingredients 29 Steps:
Make chocolate leaves: Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate. Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes. Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate. Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves. Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.) Make cake: Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep). Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.) Make frosting: Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.) Assmble: Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake. Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.
Time 1h Yield 16 servings. Number Of Ingredients 9 Steps:
Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Yield 1 serving(s) Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan or tube pan. In a large heavy saucepan over medium heat, melt the butter. Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs. Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa. Stir in the flour, just until blended, then the nuts and raisins. Pour and scrape the batter into the pan. Smooth the top. Bake for 45 minutes. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners’ sugar, if desired.
More about “pumpkin spice cake with chocolate pecan filling recipes”
Time 40m Yield 24 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray. Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin. Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.
