Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 1 tablespoon baking powder

  3. 2 teaspoons soda

  4. 2 teaspoons pumpkin pie spice

  5. 4 eggs

  6. 1 cup sugar

  7. 1 cup light brown sugar -- packed

  8. 16 ounces pumpkin; pureed -- canned or fresh

  9. 1 cup oil glaze

  10. 1 tablespoon butter

  11. 1 ounce unsweetened chocolate

  12. 1 teaspoon salt

  13. 1/2 teaspoon vanilla

  14. 1 1/4 cups powdered sugar

  15. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Preparation : THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350~ oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake. THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freeze


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