Pumpkin Truffle Pound Cake with Browned Butter Icing

Hide a luscious surprise - a thick band of semisweet chocolate--in the center of this rich Pumpkin Truffle Pound Cake.

Prep: 25 min | Total: 2 hr 45 min | Yield: 16 servings

Ingredients

Cake

• 2/3 cup (from 14 ounce can) sweetened condensed milk (not evaporated)
• 1 cup (6 ounces) semisweet chocolate chips
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 cups butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 6 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)

Icing

• 1/4 cup butter (do not use margarine)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. Heat oven to 350 degrees F. Grease 12 cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour).

Cake

1. In a 1 quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted.
2. Remove from heat; set aside.
3. In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
4. In a large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended.
5. Add eggs, one at a time, beating well after each addition.
6. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
7. Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan.
8. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan.
9. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
10. Bake 55 to 65 minutes or until wooden pick inserted in center of cake comes out clean and center of crack is dry to touch.
11. Cool cake in pan for 15 minutes.
12. Remove from pan to cooling rack.
13. Cool completely, about 1 hour.
14. Place cooled cake on a serving plate.

Icing

1. In a 1 quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown.
2. Pour browned butter into a medium bowl; stir in powdered sugar, vanilla extract and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools).
3. Let stand for 1 to 2 minutes or until slightly cool; stir.
4. Drizzle over cake.

Notes

High Altitude (3500-6500 ft) Heat oven to 375 degrees F. Bake 50 to 60 minutes.

Nutrition

Per serving: Calories 510 (Calories from Fat 240), Total Fat 27g (Saturated Fat 16g, Trans Fat 1g), Cholesterol 135mg; Sodium 360mg; Total Carbohydrate 60g (Dietary Fiber 2g, Sugars 40g), Protein 6g

Percent Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 10%; Iron 10%

Exchanges: 2 Starch; 2 Other Carbohydrate; 5 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury