Saturday, October 22, 2011
Chocolate Filled Pumpkin Spice Pound Cake
Ah, fall all the wonderful smells and taste of the season come to my mind thinking about fall baking. I love this Pumpkin spice pound cake mixed with cinnamon, nutmeg, allspice and cloves, filled with a wonderful delectable chocolate center a fantastic dessert for any season. As soon as you remove these loafs from the oven a wonderful spicy smells permeates the whole kitchen. Slicing releases even more wonderful aromas. Then the taste is even more amazing then the aromas. Sensory over load at it's best!
Eat one loaf now and freeze the other to enjoy later.
3 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1 cup butter, softened
3 cups sugar
1 16 ounce can pumpkin
4 ounces unsweetened chocolate, melted
Preheat oven to 350 degrees. Grease and flour 2 9x5 inch loaf pans
Combine first nine ingredients in a large bowl, whisk and set aside. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Mix in pumpkin until well combined. Take 1 1/2 cup batter and combine with melted chocolate.
Fill eaach loaf pan with 1/4 pumpkin batter. Divide chocolate batter in half and place on top of pumpkin batter in each loaf pan. Divide remaining pumpkin batter in half and place on top of chocolate batter.
Bake for 45 minutes or until tester comes out clean.