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.

Prep Time

Minutes

Total Time

2:45

Hrs:Mins

Makes

servings

Cake

2/3

cup (from 14-oz can) sweetened condensed milk (not evaporated)

cup semisweet chocolate chips (6 oz)

cups Gold Medal® all-purpose flour

teaspoons baking powder

teaspoon baking soda

teaspoons pumpkin pie spice

1/4

teaspoon salt

1 1/2

cups butter or margarine, softened

cup granulated sugar

1/2

cup packed brown sugar

eggs

cup canned pumpkin (not pumpkin pie mix)

Icing

1/4

cup butter (do not use margarine)

cup powdered sugar

teaspoon vanilla

to 2 tablespoons milk

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.
In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
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).
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.
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.
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.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Kitchen 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.

Nutrition Information:

1 Serving (1 Serving)

Calories 510

(Calories from Fat 240),

Total Fat 27g

(Saturated Fat 16g,
Trans Fat 1g),

Cholesterol 135mg;
Sodium 360mg;
Total Carbohydrate 60g

(Dietary Fiber 2g,
Sugars 40g),

Protein 6g;

Percent Daily Value*:

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.

Pumpkin Truffle Pound Cake with Browned Butter Icing

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens