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Pumpkin Truffle Pound Cake with Browned Butter Icing
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Prep Time:
25 minutes
Total Time:
2 hours 45 minutes
Surprise guests with a decadent chocolate filling hidden inside a rich cake.
Ingredients:
  • 2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
  • 1 cup semisweet chocolate chips (6 oz)
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup butter (do not use margarine)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons milk
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour or use baking spray with flour. In a 1-quart saucepan, gently heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until the chocolate is melted. Remove from heat and set aside.
  • Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl; mix until well blended.
  • In a large bowl, use an electric mixer to blend 1 1/2 cups butter, granulated sugar, and brown sugar until smooth, for about 2 minutes. Add eggs one by one, mixing well after each. Slowly incorporate the flour mixture in 3 parts, alternating with the pumpkin until fully combined (the batter will be thick).
  • Transfer 2/3 of the batter (approximately 5 cups) into the pan, ensuring it reaches up about 1 inch on the tube and outer edge of the pan. Mix the chocolate mixture and spoon it into the center of the batter, making sure not to touch the sides of the pan. Then, spoon the remaining cake batter (about 2 cups) over the filling and smooth the top.
  • Bake the cake for 55 to 65 minutes until a toothpick inserted in the center comes out clean and the crack in the center is dry to the touch. Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack. Let it cool completely for about 1 hour.
  • Transfer cooled cake to a serving plate. In a 1-quart saucepan, heat 1/4 cup of butter over medium heat, stirring occasionally, until it turns golden brown. Pour the browned butter into a medium bowl and mix in powdered sugar, vanilla, and milk, adding 1 tablespoon at a time until the mixture is spreadable (it will thicken as it cools). Allow it to sit for 1 to 2 minutes until slightly cooled, then stir and drizzle over the cake.

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