Pumpkin Pumpkin Pound Cake & Brown Butter Icing

2
Vanessa "Nikita" Milare

By
@Kitkat777

This would make a perfect cake for Thanksgiving. I have made it a few times not only for Thanksgiving but just cause. My family isnt really picky about what kind of cake I bake as long as it is cake.

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
25 Min
Cook:
1 Hr

Ingredients

  • CAKE:

  • 2/3 c
    sweetened condensed milk
  • 1 c
    semi-sweet chocolate chips
  • 3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 4 tsp
    pumpkin pie spice
  • 1/4 tsp
    salt
  • 1 1/2 c
    butter, softened
  • 1 c
    sugar
  • 1/2 c
    brown sugar, lightly packed
  • 6
    eggs
  • 1 c
    canned pumpkin (not pumpkin pie mix)
  • ICING:

  • 1/4 c
    butter, softened
  • 1 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 - 2 Tbsp
    milk

How to Make Pumpkin Pumpkin Pound Cake & Brown Butter Icing

Step-by-Step

  1. First 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.
  2. Next in a medium bowl mix the flour,baking powder,baking soda, pumpkin spice & slat until blended. Then set aside.
  3. Next 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.
  4. Next 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.
  5. Then 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.
  6. Then 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.

Printable Recipe Card

About Pumpkin Pumpkin Pound Cake & Brown Butter Icing

Course/Dish: Cakes, Chocolate
Hashtags: #chips, #pumpkin




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