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Measurements

Pumpkin Cake with Chocolate Glaze

THE CAKE
3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pumpkin; pureed, canned or fresh
1 c Oil

THE CHOCOLATE GLAZE
1 tb Butter
1 oz Unsweetened chocolate
dash salt
1/2 ts Vanilla
1 1/4 c Confectioner's sugar
2 tb Milk; or as needed

MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.

MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.
Source: Vera Stevens


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