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Harvest Moon Cake

harvest-moon-cake

Cook Time: 45 Min

Yield: 9 to 12 Servings

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harvest-moon-cake

Ingredients

 

  • 1 C. sugar
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 2 large eggs
  • 1 C. fresh pumpkin puree or canned solid-pack pumpkin
  • 1/4 tsp. salt
  • 1 3/4 C. cake flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Ginger
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 C. miniature semi-sweet chocolate chips
  • FROSTING
  • 1/3 C. Maple Grove Farms® Pure Maple Syrup
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1/4 C. butter
  • 1/4 tsp. salt
  • 2 C. powdered sugar
  • Miniature semi-sweet chocolate chips

Directions

  1. HEAT oven to 350ºF. Coat an 8-inch square cake pan with flour no-stick cooking spray like Baker’s Joy®.
  2. BEAT sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.
  3. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.
  4. BEAT maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips.
  5. *Add 2 Tbsp. water to pumpkin if using canned pumpkin.

Harvest Moon Cake

harvest-moon-cake

Cook Time: 45 Min

Yield: 9 to 12 Servings

Ingredients

 

  • 1 C. sugar
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 2 large eggs
  • 1 C. fresh pumpkin puree or canned solid-pack pumpkin
  • 1/4 tsp. salt
  • 1 3/4 C. cake flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Ginger
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 C. miniature semi-sweet chocolate chips
  • FROSTING
  • 1/3 C. Maple Grove Farms® Pure Maple Syrup
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1/4 C. butter
  • 1/4 tsp. salt
  • 2 C. powdered sugar
  • Miniature semi-sweet chocolate chips

Directions

  1. HEAT oven to 350ºF. Coat an 8-inch square cake pan with flour no-stick cooking spray like Baker’s Joy®.
  2. BEAT sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.
  3. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.
  4. BEAT maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips.
  5. *Add 2 Tbsp. water to pumpkin if using canned pumpkin.

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