member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    PUMPKIN FUDGE CAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: krrispy

    List of Ingredients




    Cocoa
    1 c. butter
    5 oz. semi-sweet chocolate
    1 3/4 c. flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/8 tsp. salt
    3 eggs
    2 c. sugar
    1 2/3 c. canned pumpkin
    1 lg. container La Creme
    1/8 to 1/4 c. Kahlua or coffee brandy (optional)
    Confectioners sugar

    Recipe



    Preheat oven to 350 degrees. Grease inside of 9 inch tube pan and dust with cocoa. Place butter and chocolate in top of double boiler and cook over simmering water until melted. Sift flour, baking powder, soda, and salt. In large mixing bowl, beat together eggs and sugar until creamy. Add melted chocolate mixture and beat until blended.

    At low speed mix flour mixture with pumpkin alternately. Blend in Kahlua. Batter will be thin. Pour into prepared pan. Bake 1 hour and 10-15 minutes or until toothpick comes out clean. Place on rack to cool 45 minutes.

    Before serving sift confectioners sugar over cooled cake. Garnish each serving with coffee whipped cream - La Creme mixed with 2 tablespoon coffee liquor (optional).

    Creme Fraiche
    Ingredients

    1 cup of whipping Cream
    2 Tbs buttermilk

    Combine the two. Mix well and place in a glass jar with a lid. Place on the counter top for about 8-24 hours.

    Stir well then chill
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |