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Pumpkin-Chocolate Pound Cake

 4 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 16
  • Save
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    1K

Looking for a delicious dessert idea made using Gold Medal® all-purpose flour? Then check out this pumpkin-chocolate pound cake recipe that’s perfect to serve a group.

Ingredients

Cake

3
cups Gold Medal™ all-purpose flour
1
tablespoon pumpkin pie spice
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/3
cups packed brown sugar
1
cup granulated sugar
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
teaspoons vanilla
1/2
cup milk
1 1/4
cups semisweet chocolate chips

Glaze

1 1/2
cups powdered sugar
2
to 3 tablespoons milk
1/2
teaspoon vanilla

Directions

  • 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
  • 2 In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
  • 3 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
448
% Daily Value
Total Fat
17g
0%
Saturated Fat
10g
0%
Sodium
233mg
0%
Total Carbohydrate
69g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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