Pumpkin Truffle Pound Cake with Browned Butter Icing

Name: Pumpkin Truffle Pound Cake with Browned Butter Icing
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters packed brown sugar; 59 milliliters butter (do not use margarine); 355 milliliters butter or margarine, softened; 237 milliliters canned pumpkin (not pumpkin pie mix); 6 eggs; 710 milliliters Gold all-purpose flour; 237 milliliters granulated sugar; 1 Tbsp milk; 237 milliliters powdered sugar; 4 teaspoons pumpkin pie spice; 0 teaspoons salt; 170 grams cup semisweet chocolate chips; 158 milliliters (from 14-oz can) sweetened condensed milk (not evaporated); 1 teaspoon vanilla

This recipe makes 16 servings with 502 calories, 7g of protein, and 27g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have butter, eggs, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted.

Ingredients you will need

Chocolate Chips

Sweetened Condensed Milk

Baking Spray

Shortening

Chocolate

All Purpose Flour

Equipment you will use

Cake Form

Sauce Pan

Oven

Remove from heat; set aside.

In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.

Ingredients you will need

Pumpkin Pie Spice

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended.

Ingredients you will need

Granulated Sugar

Brown Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).

Ingredients you will need

Pumpkin

All Purpose Flour

Egg

Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove from pan to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools).

Ingredients you will need

Powdered Sugar