Name: Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting
Prep time: 1 h 50 min
Total time: 4 h
Yield: 10 - 12 serving(s)
Ingredients: 1 c. butter; 1 1/4 c. firmly packed dark brown sugar; 1 c. granulated sugar; 4 large eggs; 2 tbsp. unsweetened cocoa; 1/4 c. hot water; c. chocolate syrup; 2 1/2 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. baking soda; 1 container sour cream; 1/2 c. buttermilk; 2 tsp. vanilla extract; 1/2 c. pumpkin puree; 1/4 c. heavy cream; 2 white chocolate baking bars; 1 tsp. pumpkin pie spice; 1 package cream cheese; 1/2 c. butter; 1 box powdered sugar; 1/2 c. lightly toasted pecans; 1/2 c. lightly toasted walnuts; Pecan halves

Step 1For the Chocolate Brown Sugar Butter Cake: Heat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition.

Step 2In a small bowl, stir together unsweetened cocoa and hot water until cocoa is dissolved. Stir in chocolate syrup until blended. Set aside.

Step 3Stir together flour and next 3 ingredients in a medium bowl; in a separate bowl stir together sour cream and next 2 ingredients. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed until just blended after each addition, scraping down sides of bowl as needed. Finally, stir in the cocoa mixture.

Step 4Beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites.

Step 5Grease (with shortening) and flour 3 (9-inch) round cake pans. Spoon batter into prepared pans. Drop pans lightly on counter to release large air bubbles.

Step 6Bake at 350 degrees F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks (about 1 hour).

Step 7For the Spiced Pumpkin Frosting: Stir together pumpkin puree and cream in a small saucepan; cook over medium heat, stirring constantly, 3 to 4 minutes or until thoroughly heated. Remove from heat and stir in white chocolate until melted. Stir in pumpkin pie spice. Chill 2 hours or until thickened and completely cold.

Step 8Beat cream cheese and butter with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Add pumpkin mixture, beating just until blended. Stir in chopped pecans and walnuts until blended. Spread frosting between layers and over top and sides of cake. Store cake in refrigerator. Garnish with pecan halves.

Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting

Ingredients

Chocolate Brown Sugar Butter Cake

Spiced Pumpkin Frosting

Directions

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