A Squared: Fall Baking: Pumpkin Angel Food Cake with Chocolate Glaze

Thursday, October 11, 2012

Fall Baking: Pumpkin Angel Food Cake with Chocolate Glaze

Life seems to get busier and busier as I get older and sometimes I find it really tough to make time for friends.  It sounds terrible and I hate to admit it, but it's the truth.  We're all busy with work and traveling for bachelorette parties, weddings, baby showers, so it can be tough to coordinate a time for all of us to get together at one time.

Mere and Bri
A few of my girlfriends and I try to meet up for dinner every couple of weeks (in reality it happens like every other month, but we are working on it) to catch up and have some quality girl time.  This week Mere had us over for a pasta dinner at her new place and we had a great time chatting, drinking wine, and staying up way past my school night bedtime.  What a great evening-- can't wait to do it again soon!

I volunteered to bring dessert and decided to try out a new fall appropriate pumpkin angel food cake recipe that I found on Pinterest.  It's a bit of a cheat recipe (meaning that it's a boxed cake mix with a few extra ingredients), but the results were great.  The cake was light and had a nice subtle pumpkin flavor, which was perfect after all the pasta and garlic bread we ate.  And I love the flavor combination of pumpkin and chocolate (like in my all time favorite muffins) so I made a chocolate glaze to top it off.  Delicious!

P.S. Did you also know that yesterday (October 10) was National Angel Food Cake Day?  First, I didn't know that this holiday even existed.  Second, what freaky timing for this baking project/post!

Pumpkin Angel Food Cake with Chocolate Glaze 


1 box white angel food cake mix
1 Tbsp. all-purpose flour
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
¾ cup canned pumpkin puree (not pumpkin pie filling)
1 cup cold water
 6 oz. heavy cream
6 oz. dark chocolate chips

Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food cake pan.

Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife. Turn cake upside down onto serving plate.

Meanwhile, place chocolate chips in a glass heat-proof bowl. Heat the cream in a saucepan until it just begins to boil, about 3 minutes. Pour cream over the chocolate chips and let stand for 1 minute. Stir until smooth and combined. Place over a bowl of ice and continue to stir until the chocolate mixture thickens up.  Drizzle over the top of the cooled cake.

Original cake recipe courtesy of Grin & Bake It

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