Pumpkin Chocolate Salt Caramel Cake
- 3 cups flour
- 3 3/8 tsps baking powder
- 1 1/8 tsps baking soda
- 1 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 3/4 tsp nutmeg, freshly grated
- 3/8 tsp ground cloves
- 1 7/8 cups light brown sugar
- 6 eggs
- 1 1/8 cups vegetable oil
- 22.5 oz pumpkin purée (1.5 15-oz. cans)
- 3/4 cup milk
- 1 lb. cream cheese, softened
- 2 oz. unsalted butter, softened
- 8 oz. salted caramel sauce
- 4 cups confectioner’s sugar
- 4 oz. semi-sweet dark chocolate, chopped
- 5 oz. heavy cream
- This recipe is vegetarian
- Produce
- Ginger, ground (1 1/2 tsp)
- Pumpkin puree (22 1/2 oz)
- Condiments
- Caramel sauce, salted (8 oz.)
- Cooking & Baking
- Baking powder (3 3/8 tsps)
- Baking soda (1 1/8 tsps)
- Brown sugar, light (1 7/8 cups)
- Cinnamon (1 1/2 tsp)
- Cloves, ground (3/8 tsp)
- Confectioner’s sugar (4 cups)
- Dark chocolate, semi-sweet (4 oz.)
- Flour (3 cups)
- Nutmeg (3/4 tsp)
- Salt (1 1/2 tsp)
- Vegetable oil (1 1/8 cups)
- Dairy
- Butter, unsalted (2 oz.)
- Cream cheese (1 lb.)
- Heavy cream (5 oz.)
- Milk (3/4 cup)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on userealbutter.com
Social Stats
82.1Rating
1-100
1-100
27Tweets
312Facebook
Shares
Shares
57StumbleUpon
Views
Views
14,070PinterestPins
Recipe Stats
Published October 8, 2012 (4 months ago).
297 people saved this recipe.
