Zutaten für Chaucktau Cake
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon ground cinnamon
- Cocoa
- Pumpkin Puree
- ½ cup vegetable oil
- Vanilla
- 2 cups powdered sugar
- ½ cup (1 stick) softened unsalted butter
- 8 ounces cream cheese (softened)
- 2-4 tablespoons milk
- ½ cup chopped pecans
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Zubereitung von Chaucktau Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, beat 2 large eggs until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating well until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 tablespoon unsweetened cocoa powder.
- Add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree and ½ cup vegetable oil. Begin and end with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, beat together ½ cup (1 stick) softened unsalted butter, 8 ounces cream cheese (softened), 2 cups powdered sugar, 2 teaspoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until smooth and creamy. Add more milk if needed to reach desired consistency.
- Stir in ½ cup chopped pecans.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
213g
Fat
43g
Carbs
22g
