kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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I adapted my recipe from Tasteofhome.com
Yield: 16 servings
Ingredients
1/4 C. Unsalted Butter, softened
3/4 C. Granulated Sugar
1 large Egg, room temperature
1 C. All-purpose Flour
1 Tbsp. Dutch-Processed Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1 C. canned Pumpkin or Pumpkin Puree (please do not use Pumpkin Pie Filling)
Topping
1/4 C. + 2 Tbsp. Semisweet or Dark Chocolate Chips (I always have Dark Chocolate on hand)
1/4 C. + 2 Tbsp. Roasted & Salted Pumpkin Seeds or Pepitas
1/2 Tbsp. Granulated Sugar
Method
Preheat oven to 350°.
Line an 8 inch square pan with parchment paper with enough over-hang on either side of the pan to create handles, making it easier to remove the cake once done.
In a large bowl, cream together the Butter and Sugar.
Beat in the Egg.
Combine with a whisk the Flour, Cocoa, Baking Soda and Cinnamon in a small bowl; gradually add to creamed mixture and mix well.
Stir in Pumpkin.
Pour the batter into the baking pan; use an off-set spatula to spread it out evenly.
Combine topping ingredients in a small bowl; sprinkle over the top, pressing it down gently into the batter.
Bake until a toothpick inserted in center comes out clean, about 25 minutes.
Cool Completely in the pan on a wire rack before removing.
This cake comes out very moist!
Store in an air-tight container on the counter-top for up to 3 days, that's if it lasts that long
My cake was gone in one day 😆
Remember, a recipe is simply someone else’s idea, take it and make it your own.
ENJOY!
*Cook's note: The next time I make this Snack Cake, I'm going to add more "Warm Spices", like freshly ground Nutmeg, Clove, Allspice and maybe even some Cardamom.
Yield: 16 servings
Ingredients
1/4 C. Unsalted Butter, softened
3/4 C. Granulated Sugar
1 large Egg, room temperature
1 C. All-purpose Flour
1 Tbsp. Dutch-Processed Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1 C. canned Pumpkin or Pumpkin Puree (please do not use Pumpkin Pie Filling)
Topping
1/4 C. + 2 Tbsp. Semisweet or Dark Chocolate Chips (I always have Dark Chocolate on hand)
1/4 C. + 2 Tbsp. Roasted & Salted Pumpkin Seeds or Pepitas
1/2 Tbsp. Granulated Sugar
Method
Preheat oven to 350°.
Line an 8 inch square pan with parchment paper with enough over-hang on either side of the pan to create handles, making it easier to remove the cake once done.
In a large bowl, cream together the Butter and Sugar.
Beat in the Egg.
Combine with a whisk the Flour, Cocoa, Baking Soda and Cinnamon in a small bowl; gradually add to creamed mixture and mix well.
Stir in Pumpkin.
Pour the batter into the baking pan; use an off-set spatula to spread it out evenly.
Combine topping ingredients in a small bowl; sprinkle over the top, pressing it down gently into the batter.
Bake until a toothpick inserted in center comes out clean, about 25 minutes.
Cool Completely in the pan on a wire rack before removing.
This cake comes out very moist!
Store in an air-tight container on the counter-top for up to 3 days, that's if it lasts that long
My cake was gone in one day 😆
Remember, a recipe is simply someone else’s idea, take it and make it your own.
ENJOY!
*Cook's note: The next time I make this Snack Cake, I'm going to add more "Warm Spices", like freshly ground Nutmeg, Clove, Allspice and maybe even some Cardamom.
