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Pumpkin Truffle Pound Cake with Browned Butter Icing

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Pumpkin Truffle Pound Cake with Browned Butter Icing
  • Prep 25 min
  • Total 2 hr 45 min
  • Servings 16
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Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.
By Betty Crocker Kitchens
Updated Oct 8, 2010

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

510 Calories, 27g Total Fat, 6g Protein, 60g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
16g
80%
Trans Fat
1g
Cholesterol
135mg
46%
Sodium
360mg
15%
Potassium
200mg
6%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
8%
Sugars
40g
Protein
6g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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