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Cake: Harvest Moon Cake

Source of Recipe


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List of Ingredients



• 1 cup granulated sugar
  
• 1/2 Crisco Stick or 1/2 cup Crisco all-vegetable shortening
  
• 2 eggs
  
• 1 cup fresh pumpkin purée or canned solid pack pumpkin* (not pumpkin pie filling)
  
• 1/4 teaspoon salt
  
• 1 3/4 cups cake flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon ground ginger
  
• 1/4 teaspoon ground nutmeg
  
• 1 cup miniature semisweet chocolate chips
  
• Frosting
  
• 1/3 cup maple syrup
  
• 1/4 Crisco Stick or 1/4 cup Crisco all-vegetable shortening
  
• 1/4 cup sweet unsalted butter, softened
  
• 1/4 teaspoon salt
  
• 2 cups confectioners' sugar
  
• Garnish (optional)
  
• Additional mini chips semisweet chocolate
  
• *Add 2 tablespoons water to pumpkin if using canned pumpkin.
  






Instructions



1. Heat oven to 350°F. Grease 8" square cake pan. Flour lightly. Line bottom with waxed paper. Place wire rack on countertop for cooling cake.
   
   
2. For cake, combine granulated sugar, 1/2 cup shortening and eggs in large bowl. Beat at medium speed of electric mixer until creamy. Beat in pumpkin and 1/4 teaspoon salt until blended.
   
   
3. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in 1 cup chocolate chips. Pour into pan.
   
   
4. Bake at 350°F for 35 to 55 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Turn cake top side up. Cool completely. Place cake on serving plate.
   
   
5. For frosting, combine maple syrup, 1/4 cup shortening, butter and 1/4 teaspoon salt in medium bowl. Beat with fork until blended. Mix in confectioners' sugar gradually, beating with spoon until creamy. Frost top and sides of cake.
   
   
6. For optional garnish, sprinkle top of cake with additional chocolate chips.
   
   
7. Makes 8 to 10 servings