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Pumpkin Walnut Cake/Chocolate Wine Sauce

Source of Recipe

Posted by Bev


List of Ingredients

1 1/2 cups walnuts, coarsely chopped
I 1/2 cups bittersweet chocolate chips
6 tablespoons sweet cream butter
3 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup Barbera wine
1 cup sweet butter, softened
2 cups sugar
I 1/2 cups pumpkin purée
4 eggs
3/4 cup Champagne (Brut)
8 ounces semi-sweet baking chocolate, chopped
3/4 cup Port


Recipe

Toss the nuts and chocolate chips in 1/2 cup of the flour. Set aside. Sift the remaining dry ingredients, except sugar. Set aside. Cream the butter and sugar in a mixing bowl until fluffy. Beat in the pumpkin and then the eggs, one at a time. Fold in the dry ingredients, alternately with the Champagne. Fold in the nuts and chocolate. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 hour and 15 minutes at 325 degrees. Cool and remove from the pan. To prepare Chocolate Wine Sauce, melt semi-sweet chocolate and Port in a double boiler over hot water, whisking until smooth. Serve cake in slices, topped with whipped cream and Chocolate Wine Sauce. Serves 12.