1First pre-heat the oven to 350F. Then grease 12 cup fluted tube cake pan with oil & flour. Or you may spray with cooking soray & flour. Then in a 1 quart saucepan heat the milk & chocolate chips over medium heat. Make sure to stir occasionally until chocolate is melted. Then remove from the heat & set aside.
2Next in a medium bowl mix the flour,baking powder,baking soda, pumpkin spice & slat until blended. Then set aside.
3Next in a large bowl mix 1 1/2 cups butter & both sugars with an eletric mixer on medium speed for about 2 mins or until well belended. Then add in the eggs 1 at a time & beat well after each egg. Then on low speed beat in the flour mixture in 3 additions alternately with the pumpkin until well blended.
4Next spoon 2/3 of the batter into the pan bringing the batter up the pan about 1 inch on the outside. Then stir the chocolate mixture & spoon it into the center of the first layer of batter. Be careful no to bring chocolate filling to the sides of the pan. Then spoon the remaining cake batter over that & smooth the top.
5Then bake for about 55 to 65 mins or until toothpick comes out clean & the center of crack is dry to touch. Fully cool in the pan for about 15 mins. Then remove from the to a cooling rack. Cool completely abour for 1 hour.
6Then place the cake on a serving plate. In a 1 quart saucepan heat1/4 cup butter over medium heat. Stir occasonally until golden brown. Then pour browned butter into a medium bowl. Stir in the powdered sugar, vanilla & milk. 1 Tbsp. at a time until spreadble. Then let it stand 1 to 2 mins or until kind of cool. Stir & drizzle over the cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...