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Chocolate Harvest Cake

A simple-to-make pumpkin filling recipe and super chocolate glaze make this moist and easy, one-bowl cake a delicious dessert for Thanksgiving or Christmas.

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  • Makes: 14 servings
  • Prep: 40 mins
  • Bake: 30 mins 350°F
  • Chill: 30 mins

Chocolate Harvest Cake

Directions

  1. Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round baking pans; set aside.
  2. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
  3. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
  4. In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
  5. In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with grapes and/or other desired toppers. Makes 14 servings.

Nutrition Facts (Chocolate Harvest Cake)

  • Per serving:
  • 431 kcal cal.,
  • 23 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 60 mg chol.,
  • 254 mg sodium,
  • 53 g carb.,
  • 1 g fiber,
  • 37 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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