Dessertsbettycrocker4.6
Pumpkin-Chocolate Pound Cake
Looking for a delicious dessert idea made using Gold Medal® all-purpose flour? Then check out this pumpkin-chocolate pound cake recipe that’s perfect to serve a group.
👥 16 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation Steps
1
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
pumpkin pie spice1 tablespoon(15 oz) pumpkin (not pumpkin pie mix)1 canbaking powder2 teaspoonsbaking soda1 teaspoon
2
In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
granulated sugar1 cup(15 oz) pumpkin (not pumpkin pie mix)1 caneggs4vanilla2 teaspoonsteaspoon vanilla1/2cup milk1/2
3
Bake 55 to ⏱️ 60 minutes or until toothpick inserted in center comes out clean. Cool ⏱️ 10 minutes; remove from pan to cooling rack. Cool completely, about ⏱️ 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.
Nutrition Facts
calories
448
fat Content
3
serving Size
1 Serving
fiber Content
2 g
sodium Content
233 mg
protein Content
5 g
carbohydrate Content
69 g
saturated Fat Content
10 g
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