Pumpkin lovers, this cake is for you! Topped with a chocolate pecan frosting, this decadent fall cake is a foolproof winner.
Provided by Annalise Sandberg
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
- In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
- During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
- Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 28 g, TransFat 0 g
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