This has been a busy summer so far. This week marked my one year Blog anniversary. I am overwhelmed by your response to my blog. I just want to thank you so much!
Today is my sister Mary’s birthday. Happy Birthday Mary. I made her, her favorite cake. It is a chocolate pumpkin cake. The recipe is from Country Living Magazine several years ago. it is soooo good I thought I would share the recipe:
CHOCOLATE PUMPKIN CAKE
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large (plus one yolk) eggs
• Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
• Sift the flour, cocoa, baking powder, baking soda, and salt together.
• Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
• Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time.
• Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
• Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean–about 35 minutes. Cool layers completely before icing.
Frosting:
Beat 6 ounces softened cream cheese using a mixer on medium high until fluffy
Add:
1 ½ cups powdered sugar
2 ¼ teaspoons cocoa
¼ teaspoon cinnamon
1 teaspoon vanilla
(If you want this cake for Halloween add a scant ¼ teaspoon orange food coloring)
In a separate bowl beat 1 ½ cups whipping cream with ¾ cup powdered sugar to soft peaks.
Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the layers, finish frosting the cake. Chill 30 minutes
Glaze:
Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, 3 tablespoons corn syrup I a medium heatproof bowl. Bring ½ cup heavy cream to a boil, pour it over the chocolate and let sit for 3 minutes. Gently stir, using a whisk until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze unto the center of the frosted cake and smooth out to the edges to drip over the sides.
The Cake is chilling in the fridge. Now I’m making her baked Ziti for dinner. See you in a while Mary!
I usually make Mary a quilt for her birthday. This year she is getting a Civil War Doll Quilt. I hope she likes it.
The back is a panel I had left over from another quilt I made her.
An of course, every quilt needs a label!
I thought I would share a decade quilts I have made for my sister:
I can’t imagine a chocolate pumpkin cake, but if you make it I am sure it will be good. Your quilts are awesome. Put me down for a OBW next time. I have my fabric ready. Love seeing your quilts. Lucky sister.
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Thanks Carol
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The quilts are wonderful, but I would enjoy sitting and looking at them more if I had a slice of chocolate cake while I browsed! 🙂 Good thing you gave the recipe!
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That is a really good recipe. Have you ever made cream cheese whipped cream frosting? It is to die for!
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Okay, now I’m going to get a piece of the leftover cheesecake I have in the fridge to tide me over til I make the cake!
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I must make that cake at least 6 or 7 times a year!
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Oh my, First of all I love my doll quilt!!!! I am one lucky person to be your sister, I am sure that many friends and quilter’s are envious of all the beautiful quilts you have made for me!! I love them all but a couple I really LOVE!! You are such a talent and so generous with your talents as everybody can see by how many quilts you have made for me. I will cannot thank you enough!!! I can’t wait to have my birthday dinner and especially the cake, been thinking about it all day. Besides a great quilter you the best cook!!! Thank You and I will see you soon.
Sent via DroidX2 on Verizon Wireless™
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See you in while!
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