Home
Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="moreluck" data-source="post: 225976" data-attributes="member: 1246"><p>Chocolate Harvest Cake</p><p> </p><p>Ingredients</p><ul> <li data-xf-list-type="ul">One-Bowl Cake:</li> <li data-xf-list-type="ul">1 cup buttermilk</li> <li data-xf-list-type="ul">1 cup water</li> <li data-xf-list-type="ul">2/3 cup cooking oil</li> <li data-xf-list-type="ul">2 cups sugar</li> <li data-xf-list-type="ul">2 eggs</li> <li data-xf-list-type="ul">1 tsp. baking soda</li> <li data-xf-list-type="ul">1/2 tsp. salt</li> <li data-xf-list-type="ul">2 cups all-purpose flour</li> <li data-xf-list-type="ul">3/4cup unsweetenedcocoapowder</li> <li data-xf-list-type="ul"><u>Pumpkin Cream Filling</u>:</li> <li data-xf-list-type="ul">1 (8-oz.) pkg. cream cheese, softened</li> <li data-xf-list-type="ul">1/3 cup canned pumpkin</li> <li data-xf-list-type="ul">1/4 cup sugar</li> <li data-xf-list-type="ul">1/4 tsp. ground cinnamon</li> <li data-xf-list-type="ul"><u>Chocolate Glaze:</u></li> <li data-xf-list-type="ul">1/2 cup whipping cream</li> <li data-xf-list-type="ul">4 oz. semisweet chocolate, chopped</li> <li data-xf-list-type="ul">Cake Toppers:</li> <li data-xf-list-type="ul">Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel</li> </ul><p><strong>Directions</strong></p><p> </p><p><strong>1.</strong> PREPARE OVEN AND PANS: Preheat oven to 350 degrees friend. Grease and flour two 9x 1-1?2-inch round baking pans; set aside. </p><p><strong>2.</strong> COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans. </p><p><strong>3.</strong> DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. </p><p><strong>4.</strong> PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer. </p><p><strong>5.</strong> MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.</p></blockquote><p></p>
[QUOTE="moreluck, post: 225976, member: 1246"] Chocolate Harvest Cake Ingredients [LIST] [*]One-Bowl Cake: [*]1 cup buttermilk [*]1 cup water [*]2/3 cup cooking oil [*]2 cups sugar [*]2 eggs [*]1 tsp. baking soda [*]1/2 tsp. salt [*]2 cups all-purpose flour [*]3/4cup unsweetenedcocoapowder [*][U]Pumpkin Cream Filling[/U]: [*]1 (8-oz.) pkg. cream cheese, softened [*]1/3 cup canned pumpkin [*]1/4 cup sugar [*]1/4 tsp. ground cinnamon [*][U]Chocolate Glaze:[/U] [*]1/2 cup whipping cream [*]4 oz. semisweet chocolate, chopped [*]Cake Toppers: [*]Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel[/LIST][B]Directions[/B] [B]1.[/B] PREPARE OVEN AND PANS: Preheat oven to 350 degrees friend. Grease and flour two 9x 1-1?2-inch round baking pans; set aside. [B]2.[/B] COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans. [B]3.[/B] DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. [B]4.[/B] PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer. [B]5.[/B] MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings. [/QUOTE]
Insert quotes…
Verification
Post reply
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
Top
