Rebecca with Iris Lauber of Wild Flour Baked Goods
Pumpkin Cocoa Cake Recipe - Created by Iris Lauber
1 stick of room temperature butter 1 2/3 c. All purpose flour 2 tbs. Good quality, unsweetened cocoa 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 1/8 tsp. cloves 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1 1/2 c. sugar 2 large sized eggs, not jumbo 1 cup of pumpkin, I like Libbey brand 1/2 cup of milk, warmed a bit in the microwave, not scalded. About 110 degrees.
Directions: Preheat oven to 350 degrees This recipe will make one 9 inch cake or 12 mini bundt cakes or muffins.
Butter and flour your pans
Sift together flour,cocoa, spices, salt, baking powder and baking soda. Set aside
In another big bowl or your kitchen aid mixer bowl, cream together the sugar and butter until light and fluffy, add the eggs and mix to combine, next add the pumpkin and combine and then slowly add the milk. Add the flour mixture and gently stir until just combined. Mixing to long will activate the gluten and make your cake tough.
Pour into the pan or into the mini bundt pans or muffin pans.
If its a cake, bake it for 50-55 mins. If its mini bundts or muffins, bake for 23 mins.
Cream Cheese Frosting
1package Philadelphia cream cheese 1 stick of room temp butter 4 cups powdered sugar
Cream together the cream cheese and butter, slowly add all the powdered sugar. Mix until smooth. Add more powdered sugar if you want your icing firmer for decorating.
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