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Pumpkin Truffle Pound Cake with Browned Butter Icing

Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.

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( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars 27%

3 Stars

2 Stars

1 Stars 18%

Member Reviews ( 7 )

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Prep Time 25 min
Total Time 2 hr 45 min
Servings 16

Ingredients

Cake

2/3: cup (from 14-oz can) sweetened condensed milk (not evaporated)

1: cup semisweet chocolate chips (6 oz)

3: cups Gold Medal® all-purpose flour

2: teaspoons baking powder

1: teaspoon baking soda

4: teaspoons pumpkin pie spice

1/4: teaspoon salt

1 1/2: cups butter or margarine, softened

1: cup granulated sugar

1/2: cup packed brown sugar

6: eggs

1: cup canned pumpkin (not pumpkin pie mix)

Icing

1/4: cup butter (do not use margarine)

1: cup powdered sugar

1: teaspoon vanilla

1: to 2 tablespoons milk

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Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
2 In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
3 In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
4 Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
5 Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
6 Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.

EXPERT TIPS

Expert Tips

Be sure to use canned pumpkin, not pumpkin pie mix, for this yummy, incredible pound cake. Pumpkin pie mix contains sugar and spices--not just pumpkin.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 16g, 16% Trans Fat 1g 1% ),
Cholesterol: 135mg; 135%;
Sodium: 360mg; 360%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 2g 2% Sugars 40g 40% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 4/15/2013 4:49:15 PM REPORT ABUSE menboys1 said:

Rating:

I am so glad I pressed and made this recipe. It was really good. Not easy but it was worth the pressing. The icing is delish!

This reply was: Helpful Inspiring

Posted 11/26/2012 4:59:12 PM REPORT ABUSE langlady said:

Rating:

I made this cake for Thanksgiving and high hopes for an awesome dessert as is turned out looking great. Unfortunately, when I cut a piece and took a bite it was honestly the driest cake I had ever eaten. Even with coffee it was too dry. The chocolate band turned out fine and the icing was okay but the pumpkin cake portion was inedible. After trying the cake, warned everyone else not to eat it and threw it away. I agree with the person below me...I just wasted 3 sticks of butter and 6 eggs. Such a disappointment.

This reply was: Helpful Inspiring

Posted 11/18/2012 10:08:44 PM REPORT ABUSE Missouri_Cake_Lady said:

Rating:

I am a professional baker and I baked this cake today in hopes of bringing it to an office party tomorrow! This is the worst cake I have ever made! It is dry and bland. It has the texture of cornbread. I have baked and designed wedding cakes for 30 years so I believe I know my way around a cake batter. Good luck people! All I can say is I wasted 6 eggs and 3 sticks of butter!

This reply was: Helpful Inspiring