Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dom Deluise's Outrageous Yum-Yum Cake
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- #77711
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
2 cups sugar
1 large egg
1/2 cup unsalted butter, at room temperature
1 cup sour cream
1/2 cup water
2 teaspoons vanilla extract
1/2 cup cocoa powder, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons cocoa powder
12 ounces semi sweet chocolate chips
Chocolate Butter Icing
6 ounces semi sweet chocolate chips
3 tablespoons strong coffee
3/4 cup unsalted butter, soften
directions
Preheat oven to 350 degrees F.
Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans.
In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; beat again.
Add flour mixture and cocoa; beat slowly until flour is absorbed. Do not over-beat. Fold in chocolate pieces. Divide mixture in prepared pans.
Bake 35-40 minutes or until tested done. Cool cakes on wire racks for 10 minutes. Remove from pans and cool completely. Frost.
CHOCOLATE BUTTER ICING: In a small saucepan, melt chocolate chips in the coffee over very low heat.
Remove pan from heat. Beat in butter, 1 Tb. at a time, until smooth.
Set pan in bowl of ice and beat until icing is spreadable and holds its shape.
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nutrition data
638 calories, 37 grams fat, 80 grams carbohydrates, 6 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
March 18, 2018
I have made this cake a million times but use a bunt pan no icing and always a hit! Freezes well so always have dessert for company!!