Dolce Mangia
Sweet Eats
Marble Pumpkin Cakes
3 c all-purpose flour
2 1/4 t ground cinnamon
3/4 t ground nutmeg
3/4 t ground allspice
1 1/8 t salt
1 1/8 t baking powder
1 1/8 t baking soda
15 T unsalted butter, room temperature
3 c granulated sugar
3 large eggs
1 1/2 c canned pumpkin
3/4 c warm milk
1/4 c Dutch-process cocoa powder, sifted
1/4 c prepared dulce de leche
3 confectioners' sugar, sifted
4 tablespoons milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray a  pumpkin mold with nonstick cooking spray; set mold on a baking sheet.
In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and butter together until light and fluffy, about 2 minutes. Add eggs, 1 at a time, and beat until combined. Add pumpkin to warm milk, then add to mixture of butter, eggs, and sugar, and beat until combined. Add reserved flour mixture; beat on low speed until just combined.
Transfer 1 1/2 c batter to a medium bowl and add cocoa powder; stir until well combined.
Spoon pumpkin batter evenly into prepared mold. Dollop tablespoons of chocolate batter on top of pumpkin batter in each half. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake until a cake tester inserted into the middle comes out clean. If you have a small mold bake about 30 minutes, 1 hour if you have a large molded pan. Transfer to a wire rack to cool about 15 minutes. Invert halves and unmold. Let cool completely.
Line a baking sheet with parchment paper and top with a wire rack. Using a serrated knife, trim flat parts of cake. Place bottom half of pumpkin cake, flat-side up, on rack. Spread evenly with dulce de leche; top with top half of cake.
In a small bowl, whisk together confectioner's sugar, milk, and vanilla to make glaze. Pour icing over the individual cakes.
Time: 75 minutes   Serves: 12
This is an adapted Martha Stewart recipe. It is very moist and due to the individual cakes, they are highly portable.
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