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LindeNo1

Pumpkin Truffle Pound Cake with Browned Butter Icing

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Can't decide whether you want fix a pumpkin dessert or chocolate dessert? This pumpkin truffle pound cake is rich and delicious, drizzled with browned butter icing.

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Rate this recipe 4.6/5 (25 Votes)

Ingredients

  • CAKE:
  • 2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
  • 1 cup (6-ounces) semisweet chocolate chips
  • 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

Details

Servings 16
Preparation time 25mins
Cooking time 165mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.

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