Thanksgiving is just around the corner! And although I know we dont celebrate it on this side of the world, its always nice to have something up the sleeve incase you get invited to an out-of-the-blue dinner party. Never fear though, #pompons has you sorted! Pumpkin & Chocolate Thanksgiving Cake: Preheat your oven to bake at 160 degrees. Cake: It is quite simple, grab a bag of Pompons Pumpkin & Chocolate dry mix, make as usual with your water, butter (or oil) and egg BUT instead of putting the mix in mini muffin tins grease a loaf tin and pour the mix in. Once the oven has reached temperature place the cake in and bake for approx 30-40mins (depending on your oven). Unlike the muffins which are fast you want to bake this at a lower heat for longer. Always keep an eye on it. Check by placing a sharp knife into the centre, once the knife comes out clean it is ready to go! Take the cake out of the oven and leave to cool. Once cooled cut the cake in half with a large knife so you can ice the centre. Leave to cool again. Cream cheese Icing: 1/4 cup of butter (softened) 4 table spoons of cream cheese 3/4 cup of icing sugar (add more to desired taste) 1/3 cup maple syrup 2 teaspoons real vanilla extract 1 table spoon milk Beat your cream cheese and butter until light and fluffy , sift in the icing sugar and beat until well combined. Add the rest of the ingredients and mix well. I prefer my icing to be less sweet, however if you prefer a sweeter taste then add more icing sugar or maple syrup. Once the cake has completely cooled spread the icing in the middle of the cake, like a sandwich. Spread the remaining icing on the top of the cake. Top with shaved chocolate and serve with a glass of milk or a strong black coffee. Keep in the fridge. Enjoy! x
Posted on: Mon, 17 Nov 2014 07:10:06 +0000
Trending Topics
Recently Viewed Topics
© 2015