Sunday, December 4, 2011

Pumpkin Chocolate Cake

With many pumpkins, we are learning to get creative with pumpkin. We have learned you can sub pumpkin for water in the Oat Flour Chocolate Cake recipe - and it doesn't really even taste like pumpkin.

My sister made a chocolate bundt cake the other day (in a silicone bundt pan my family got for super cheap - it works soooo beautifully!). So, to use up more pumpkin, I melted some white chocolate chips and pumpkin together to create a "pretty" orange glaze.

Moist oat flour chocolate cake + pumpkin white chocolate glaze = a wonderful, sweet sticky mess.

Pumpkin Chocolate Cake (Gluten-free)
Sisters-in-the-kitchen creation ;).

1 1/2 cups oil
1 1/2 cups sugar
1 1/2 cups pumpkin puree
2/3 cup cocoa powder
2 1/2 cups gluten-free oat flour
2 teaspoons baking soda
6 eggs
1 teaspoon cinnamon, optional

3/4 cup white chocolate chips

2 tablespoons oil
1/4 cup pumpkin puree

1. Preheat oven to 350 degrees F. Grease a Bundt pan.

2. In a large bowl, combine all ingredients and beat until smooth. A whisk works well. Pour batter into prepared pans or pan.

3. Bake for about 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove from pan. Drizzle the glaze over cake.

4. To make glaze - Melt the chips and oil in the microwave for 1 minute. Add the pumpkin puree and stir until smooth.

~ Hanunyah


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new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!