Recipes
Chocolate Pumpkin Cake
Prep time:20 min
Total time:45 min
Serves 12
Ingredients
1 1/2 cups Longo’s Organic All Purpose Flour
1/3 cup unsweetened cocoa powder, sifted
1 tsp baking soda
1 tsp Longo’s Ground Cinnamon
1/2 tsp each baking powder and salt
1/2 tsp Longo’s Ground Ginger
1 1/2 cups packed light brown sugar
1 cup canned pumpkin purée
2 Longo’s Large Enriched Coop Eggs
1/2 cup Longo’s Organic Milk
1/2 cup Longo’s Essentials 100% Pure Canola Oil
1 tsp vanilla
ICING
6oz cream cheese, softened
1/3 cup Longo’s Essentials Country Churned Unsalted Butter, softened
2 cups icing sugar
1/4 cup cocoa powder
2oz semisweet chocolate, melted
1 tsp vanilla
Directions
- •In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, baking powder, salt and ginger.
- •In separate bowl, whisk together sugar, pumpkin purée, eggs, milk, oil and vanilla. Pour over flour mixture, whisking until smooth and blended. Scrape into 13 x 9-inch metal cake pan lined with Longo’s Parchment Paper, spreading batter evenly.
- •Bake in centre of preheated 350°F oven for about 25 minutes or until cake springs back when lightly pressed. Let cool in pan on rack.
- •Beat cream cheese and butter using an electric or hand-held mixer for about 3 minutes or until fluffy. Add icing sugar, 1/2 cup at a time, scraping down bowl as necessary. Beat in cocoa powder, melted chocolate and vanilla until no streaks remain, scraping down bowl as necessary. Spread decoratively over cooled cake.
ICING
A dash of advice
Make your own pumpkin purée: Pick up a pie pumpkin in Longo’s Produce section. Cut in half and remove seeds. Place halves, cut-side down, on baking sheet lined with Longo’s Parchment Paper and roast in preheated 400°F oven for about 40 minutes or until golden on top and knife can be inserted through easily. Let cool until easy to handle. Scoop out flesh into food processor and purée until smooth.
Nutritional Information
Per slice: 460 calories
- Protein 5g
- Fibre 4g
- Fat 23g
- Sugar 48g
- Carbs 64g
- Sodium 290mg
