Time to start Pumpkin?
I have a work pot luck tomorrow so I decided to make something up, or combine like 3 different recipes. LOL!
Pumpkin Cake with Chocolate Ganache
Ingredients
3/4 cup butter, softened
1 1/2 cups firmly packed light brown sugar
¾ cup sugar
3 large eggs
1 – 15 0z. canned pumpkin
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup chopped pecans – toasted
Chocolate ganache
2 ½ cups heavy cream
3 cups semi sweet chocolate chips
Cool Whip Frosting
1 med. Pkg. Cool Whip
1 – 3.4 oz. Box instant butterscotch pudding
1 cup milk
Preparation
1. Prepare ganache - In a saucepan heat heavy cream until bubbles form around the edge. Remove from heat and whisk in chocolate chips. Continue to whisk until chocolate has melted and mixture is smooth. Refrigerate for 30-60 minutes. You want the ganache to be thick but spreadable.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.
3. Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 3 greased, parchment paper-lined 8" round cake pans.
4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Mix pudding and milk with mixer until well blended. Fold in Cool Whip and chill at least 10 minutes.
6. Spread layer of chocolate ganache on top of base cake layer, follow with Cool Whip frosting and sprinkle with toasted pecans. Repeat with remaining layers.
Pumpkin Cake with Chocolate Ganache
Ingredients
3/4 cup butter, softened
1 1/2 cups firmly packed light brown sugar
¾ cup sugar
3 large eggs
1 – 15 0z. canned pumpkin
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup chopped pecans – toasted
Chocolate ganache
2 ½ cups heavy cream
3 cups semi sweet chocolate chips
Cool Whip Frosting
1 med. Pkg. Cool Whip
1 – 3.4 oz. Box instant butterscotch pudding
1 cup milk
Preparation
1. Prepare ganache - In a saucepan heat heavy cream until bubbles form around the edge. Remove from heat and whisk in chocolate chips. Continue to whisk until chocolate has melted and mixture is smooth. Refrigerate for 30-60 minutes. You want the ganache to be thick but spreadable.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.
3. Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 3 greased, parchment paper-lined 8" round cake pans.
4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Mix pudding and milk with mixer until well blended. Fold in Cool Whip and chill at least 10 minutes.
6. Spread layer of chocolate ganache on top of base cake layer, follow with Cool Whip frosting and sprinkle with toasted pecans. Repeat with remaining layers.
