Monday, September 26, 2011

Pumpkinmallow Fudge Cake

Are you as excited about pumpkin season as I am?  I know I'll be sick of it by the time Spring rolls around, but for now I'm thinking let's get cookin' with some Cucurbitaceae, baby! I needed a treat to bring to our very first homeschool group meeting and decided it was a fitting occasion to do my first pumpkin baking of the season.  It made me smile to see everyone milling around, just about every hand holding a plate with a slice.  Baking is best when shared!  I'm looking forward to many future opportunities of getting to know these folks and--bonus for me--occasions to try out new dessert recipes. :D

I've had this recipe earmarked to try ever since I picked up a copy of Mixing Bowl, a Better Homes and Gardens special interest publication, on a whim last year.  I don't typically buy magazines from newsstands, but this one caught my eye, and every recipe featured looked mouthwatering. 

I followed the recipe for the cake exactly, but switched up the frosting to use what I had on hand, and made 3 layers (hence the name change from the original "Amanda's 4-Layer Chocolate Dappled Pumpkin Cake").  I'd make it this way again.  It was phenomenal.  The only negative was that it was divided up and enjoyed so quickly, there was no chance of me getting a picture of a cross-section.  You'll have to use your imagination, or better yet, make it yourself and take a look right before you chow down. :)




Pumpkinmallow Fudge Cake  (adapted from Amanda's Cooking)

For the cake:

  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 cup unsweetened Dutch-processed cocoa
  • 2 cups sugar
  • 3/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 15 oz. can pumpkin
  • 1 tsp pure vanilla extract
  • 4 large eggs
  • 1 oz. mini semi-sweet chocolate chips

  1. Preheat oven to 350 degrees F.  Grease and flour 3 9" cake pans.  Line the bottoms with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cocoa in a bowl.  Set aside.
  3. In the bowl of an electric mixer, beat applesauce, sugar, and oil until smooth.  Beat in pumpkin and vanilla extract.  Add eggs one at a time, beating well after each addition.
  4. Gradually beat in flour and sugar mixture until just combined, making sure to scrape down the sides and incorporate all dry ingredients.
  5. Divide the batter evenly between the 3 prepared pans, and sprinkle surface with chocolate chips.
  6. Bake for 28-32 minutes until a tester comes out clean.  Let rest for 5 minutes, then remove cake layers from pans and allow to cool completely.
  7. When cool, fill, stack, and frost with marshmallow frosting.


When stacking my cake layers, I always put the uneven top side down so that I can frost on the smooth side.  If they are very uneven, I do fix them with a knife, but most of the time this trick works fine to camouflage imperfections.

For the Marshmallow Filling/Frosting:

Make a double boiler by setting a heatproof bowl over a saucepan of simmering water.  The bottom of the bowl should not touch the surface of the water.   Combine in bowl:  1 1/2 cups of white granulated sugar, 2 egg whites, 1/3 cup water, a pinch of salt, and 1/4 tsp. cream of tartar.  Beat with an electric mixer until white, glossy, and able to hold firm peaks (about 7 minutes).  Remove from heat and beat in 1 tsp. vanilla extract (and food coloring, if desired).  Use immediately to frost and fill cake.

 

For the chocolate glaze:

Melt 5 oz. bittersweet chocolate in the top of a double boiler.  Remove from heat and whisk in 5 T. cold, cubed butter and 5 T. powdered sugar.  Whisk until smooth and glossy.  Pour over the top of the marshmallow frosting, allowing some to run down the sides.  Chill the cake; the glaze will harden to form a shell that cracks when cut.  Great texture.



Enjoy!  Also throw out the word Cucurbitaceae whenever possible, please.  I definitely would, if I had the slightest idea how to pronounce it.  :)

Linking up with the usual suspects:

Made By You Mondays
Made With Love Mondays
Melt in Your Mouth Monday
Amaze Me Monday

Tempt My Tummy Tuesday
Tasty Tuesday @ FTLOB
Delectable Tuesday
Tasty Tuesday @ 33 Shades of Green


Halloween Link Party @ Somewhat Simple



6 comments:

Marilyn said...

This looks Sooo Yummy..lovely and creative :)) loving your blog and officially following with smiles per blog hop..I'm Marilyn via http://theartsygirlconnection.blogspot.com and I'd love for you to stop in sometime..off to indulge in your posts..:))

Magnolia_Mom said...

Oh my mouth is watering! Looks delish. :)

Jordan McCollum said...

Oh gracious. Y-U-M!

Lady Behind The Curtain said...

I love your recipe! Would you come over to CAST PARTY WEDNESDAY at Lady Behind The Curtain and share your recipe with us tomorrow?
Thanks,
I hope to see you there!
http://ladybehindthecurtain.com

Sarah E. said...

This sounds super amazing and looks even better! I love pumpkin :)

Stopping by from Tasty Tuesday!

BigBearswife said...

I don't know what it is, but this cake screams "eat me!!" it looks so pretty!