Recipe - Pumpkin Cake With Chocolate Icing

PUMPKIN CAKE
3 cup Cake Flour
1 tablespoon Baking Powder
2 teaspoon Baking Soda
2 teaspoon Pumpkin Pie Spice
1 teaspoon Salt
4 lg Eggs
1 cup Granulated Sugar
1 cup Brown Sugar; firmly packed
1 cn (16oz.) Pumpkin Puree
1 cup Vegetable Oil
One half teaspoon Vanilla Extract

CHOCOLATE ICING
1 tablespoon Butter
1 Square; (1oz.) Unsweetened
Chocolate
1 ds Salt
One half teaspoon Vanilla Extract
1 One fourth cup Confectioner's sugar
2 tablespoon Whole Milk; (or less)

Preheat the oven to 350F degrees and spray a 10inch tube or angel food
cake pan with nonstick cooking spray; set aside.

To prepare the pumpkin cake, sift together the cake flour, baking powder,
soda, pumpkin pie spice, and salt; set aside.

In a separate mixing bowl, beat together the eggs until fluffy, add the
granulated and brown sugars to the mixture, and blend again.

Stir in the pumpkin puree to form a rich batter, that add the vegetable oil
and vanilla extract, and blend again until smooth.

Blend the flour mixture into the creamed mixture a little at a time until
the cake batter is completely blended. Pour the batter into the prepared
cake pan and bake for 55 to 60 minutes, or until a cake tested inserted
near the center comes out clean.

Cool cake for about 10 minutes on a wire rack before inverting the cake to
remove it from the cake pan and allow it to continue cooling on the wire
rack.

To prepare the chocolate icing, melt the butter and chocolate together in a
small saucepan over low heat. When partially melted, stir in the salt and
vanilla.

Add the confectioner's sugar and just enough milk to make the icing thin
enough to drizzle over the pumpkin cake and run down the sides.

Place the cooled cake on a serving platter and ice the pumpkin cake. Slice
to serve.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Oct 17, 1999, converted by MM_Buster
v2.0l.