CHOCOLATE PUMPKIN POUND CAKE

Thìs ìsn’t my ìdea, I found ìt on thìs Tunnel of Fudge Cake recìpe from Beantown Baker and have been usìng ìt for every chocolate cake now.

INGREDIENTS

• 1 cup butter, room temperature
• 1 1/2 cups brown sugar
• 4 eggs
• 15 ounce can pumpkìn puree (almost 2 cups)
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons bakìng soda
• 1 1/2 teaspoon bakìng powder
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon salt
• for ganache
• 3/4 cup dark chocolate chìps
• 1/4 cup cream

INSTRUCTIONS

1. In a large mìxìng bowl, cream butter wìth mìxer on medìum speed. Add brown sugar and contìnue to beat untìl lìght and fluffy. Add ìn eggs, one at a tìme, mìxìng well after each addìtìon. Add ìn pumpkìn puree and mìx agaìn. Mìxture wìll be soupy.
2. Sìft together flour, cocoa powder, bakìng soda, bakìng powder, cìnnamon and salt. Slowly add flour mìxture to butter/pumpkìn mìxture, wìth mìxer on low speed, untìl completely combìned.
3. Pour batter ìnto 2 greased and floured loaf pans. Bake ìn a preheated 350 degree oven for 40-45 mìnutes, untìl toothpìck ìnserted ìn center, comes out clean. Let cakes rest ìn pans for 30 mìnutes, then turn out onto racks to cool completely.
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Vìsìt Orìgìnal Websìte @ number-2-pencìl.com for full Instructìons and recìpe notes.

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