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.
Twenty Minute Fudge Cake
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- #27003
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 stick butter
1/2 cup shortening
1 cup water
4 tablespoons cocoa powder
2 cups sugar
2 cups flour
1 teaspoon cinnamon
1 pinch salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
Icing
1 stick butter
6 tablespoons milk
4 tablespoons cocoa powder
1 pinch salt
1 pound icing sugar
1 teaspoon vanilla extract
1 cup whole or chopped pecans
directions
Place butter, shortening, water and cocoa in a large heavy pot and bring to a boil, stirring constantly until thoroughly blended. Remove from heat and stir until mixture no longer bubbles.
Sift in sugar, flour, cinnamon and salt, beating well. Add buttermilk, soda and eggs and stir to blend. Pour into greased and floured 10" x 15" jelly roll pan and bake at 400 degrees F for 20 minutes.
Remove cake form oven and make icing: In the same heavy pot, combine butter, milk, cocoa and salt. Bring to a boil, stirring. Remove from heat and stir until mixture no longer bubbles.
Sift in icing sugar blended well. Stir in vanilla and nuts, if using chopped nuts.
Spread warm icing on cooled cake and decorate with whole pecans if using.
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nutrition data
Nutritional data has not been calculated yet.
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