CHOCOLATE PUMPKIN CAKE
RECIPE TYPE
Desserts and Baked Goods
SERVES
12
Prep time: 20 min
Total time: 45 min
Ingredients
INGREDIENTS
1 1/2 cups Longo’s Organic All Purpose Flour |
1/3 cup unsweetened cocoa powder, sifted |
1 tsp baking soda |
1 tsp Longo’s Ground Cinnamon |
1/2 tsp each baking powder and salt |
1/2 tsp Longo’s Ground Ginger |
1 1/2 cups packed light brown sugar |
1 cup canned pumpkin purée |
2 Longo’s Large Enriched Coop Eggs |
1/2 cup Longo’s Organic Milk |
1/2 cup Longo’s Essentials 100% Pure Canola Oil |
1 tsp vanilla |
ICING: |
6oz cream cheese, softened |
1/3 cup Longo’s Essentials Country Churned Unsalted Butter, softened |
2 cups icing sugar |
1/4 cup cocoa powder |
2oz semisweet chocolate, melted |
1 tsp vanilla |
Directions
DIRECTIONS
In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, baking powder, salt and ginger.
In separate bowl, whisk together sugar, pumpkin purée, eggs, milk, oil and vanilla. Pour over flour mixture, whisking until smooth and blended. Scrape into 13 x 9-inch metal cake pan lined with Longo’s Parchment Paper, spreading batter evenly.
Bake in centre of preheated 350°F oven for about 25 minutes or until cake springs back when lightly pressed. Let cool in pan on rack.
ICING:
Beat cream cheese and butter using an electric or hand-held mixer for about 3 minutes or until fluffy. Add icing sugar, 1/2 cup at a time, scraping down bowl as necessary. Beat in cocoa powder, melted chocolate and vanilla until no streaks remain, scraping down bowl as necessary. Spread decoratively over cooled cake.
A Dash of Advice
NUTRITIONAL INFORMATION
| Protein 5g | Fibre 4g |
| Fat 23g | Sugar 48g |
| Carbs 64g | Sodium 290mg |
