Chocolate Pumpkin Cake (or cuppies)
Posted by Lesi on October 28, 2011 · Leave a Comment
Chocolate Pumpkin Cake (or cuppies)
You all know that I am all about making any job easier, So I was all over a homemade cake mix. Especially one that is versatile. Here recipe is the recipe for you to try and once you have it, I’m going to jazz it for ya!
Basic Cake Mix
- 8 c. flour
- 1/4 c. baking powder
- 2 c. unsalted butter (or shortening, I choose butter everytime!)
- 5 c. sugar
- 1 tbsp. salt
Cut ingredients together using a pastry cutting tool. This will make a course-grained mix. Divide into 5 equal portions of 3 1/3 cup each. Will store 6 weeks or will freeze for 6 months.
***If you add 2 cups of powdered milk to your basic mix, you can use water when adding wet ingredients.
Now that we have that out of the way, it time to fancy it up.
Start with 3 1/3 cup of cake mix and add:
- 1 (15 ounce) can pumpkin
- 1/3 c. cocoa
- 2 eggs, beaten
- 1 tsp. vanilla
Use milk to thin this mixture until you reach desire thickness. Batter should still be thick but thinned enough to pour easily.
For cake bake at 350? for 35 – 40 minutes or until top springs back on touch
For cupcakes bake at 375? for 15 – 20 minutes or until top springs back on touch
And there you have it. Chocolate pumpkin cake batter, for layer cake or cuppies. Excellent served naked (the cake that is) with whipped cream, or with creamed cheese icing.
Yum yum
Filed under Baking Projects, Blog, Classes · Tagged with baking classes, cake decorating classes, cake mixes, Chocolate, chocolate cake, chocolate creations, chocolate pumkin cake, cupcake decorating, cupcakes, cuppies, custom cake baking, doctored up cake mixes, homemade cake mix, Thanksgiving cake recipes