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Two classic fall flavors, pumpkin and chocolate, come together in a cake to be shared with family and friends.
*Substitute canned pumpkin.
**Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.
Dietary Fiber: 2g
I loved it! Did not need glaze. Used Valrhona bittersweet chocolate - so good. Steamed the pumpkin flesh - yum. Used sour cream with some milk, instead of buttermilk. Cake got stuck in the bundt pan which would have been upsetting if I needed to serve it to guests.
My husband loves this cake, he requests it often.
I''m a purist when it comes to chocolate, disliking anything added to it; however, I also like pumpkin so I prepared the cake. It's excellent and a roaring success with all I've sharedpieces!!!!
I made this recipe for a party and the cake was a hit! Everyone loved it and the best part is that it wasn't that hard to make!
This is so delicious and perfect at this Autumn time of year!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3595
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
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It’s almost Mother’s Day, and the Test Kitchen staff has put together a list of tips they have learned from their mothers, grandmothers or special women in their life. Here are a few quick tips or tricks that might help you in the kitchen, too! More ...
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