Pumpkin Truffle Pound Cake with Browned Butter Icing
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.
- 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)
- 1/4 cup butter (do not use margarine)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Preparation time 25mins
Cooking time 165mins
Adapted from bettycrocker.com
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.
You'll also love
- Apple Martini 4.6/5 (25 Votes)
- Sweet & Salty Marshmallow Popcorn... 4.6/5 (25 Votes)
- Pumpkin Spice Cake & Cream Cheese... 4.5/5 (35 Votes)
- Roasted Sweet Potatoes 4.5/5 (35 Votes)
- Microwave Peanut Brittle Microwave 4.5/5 (35 Votes)
- Sparkling Punch 4.5/5 (35 Votes)
- Cranberry Cake with Tangerine... 4.5/5 (35 Votes)
- Homemade Cherry Pie Filling = The... 4.6/5 (21 Votes)