Try this Pumpkin Cake with Chocolate Glaze recipe, or contribute your own.
Suggest a better descriptionMAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake. MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer. Source: Vera Stevens (my mother)
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Serving Size: 1 Serving (2482g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6454 | ||
Calories from Fat: 3539 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 393.3g | 524 % | |
Saturated Fat 123.8g | 619 % | |
Monounsaturated Fat 181.1g | ||
Polyunsanturated Fat 63.6g | ||
Cholesterol 4260.5mg | 1311 % | |
Sodium 4951.9mg | 171 % | |
Potassium 3253.4mg | 86 % | |
Total Carbohydrate 680g | 200 % | |
Dietary Fiber 37.9g | 152 % | |
Sugars, other 642.1g | ||
Protein 155.3g | 222 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6454
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