Ingredients for Chocolate Harvest Cake
- 1 cup buttermilk
- Water
- Cooking Oil
- Sugar
- 4 large eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- Cream Cheese
- Canned Pumpkin
- Cinnamon
- Whipping Cream
- Semisweet Chocolate
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How to Make Chocolate Harvest Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth and creamy.
- Once cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
135g
Fat
49g
Carbs
17g
