This post, for Chocolate Truffle Pumpkin Pound Cake, is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Shared at Weekend Potluck Link Party
Chocolate Truffle Pumpkin Pound Cake
- 2/3 cup sweetened condensed milk (not evaporated)
- 1 cup milk chocolate chips
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups butter, softened I used Cabot Creamery Co-operative Butter
- 1 cup sugar, I used Dixie Crystals
- 1/2 cup packed brown sugar, I used Dixie Crystals
- 6 large eggs, I used Eggland's Best Eggs
- 1 cup canned pumpkin puree
- Confectioners' Sugar for dusting, I used Dixie Crystals
Heat oven to 350°F. Grease 12-cup fluted tube (Bundt) cake pan with baking spray with flour.
In a small saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat. Set aside to cool slightly.
In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended and set aside.
In a large bowl, beat butter, sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternating with pumpkin until well blended (batter will be thick).
Spoon 2/3 of batter into pan, bringing batter up about 1 inch on pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter over filling and smooth the top.
Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Dust with confectioners' sugar to serve.
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Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
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