Published on November 24, 2014
Pumpkin Chocolate Swirl Cake 1 Betty Crocker spice cake mix 1 cup of canned pumpkin ½ cup of water 1/3 cup of vegetable oil 4 eggs ½ cup pumpkin pie spice 1/3 cup chopped semisweet baking chocolate 2 tablespoons unsweetened baking cocoa 1. Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan. 2. In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. 3. Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter. 4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate. 5. In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake. Pumpkin Pie 1 1/3 cup all-purpose flower ½ teaspoon salt 1/3 cup vegetable oil 2 tablespoons cold water 2 eggs ½ teaspoon salt ½ teaspoon ground cinnamon 1/8 teaspoon ground cloves 15oz of pumpkin in a can 12oz of evaporated milk in a can 1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate. 2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. 3. To prevent spilling, place pastry- lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes. 4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. 5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.