This post is sponsored by Good Cook. All thoughts and opinions are my own.
Every year in the fall I make sure I have a fresh pumpkin. Some years it comes from my friend Tara's garden. This year it came from the garden of one of my son's friends. I love a fresh pumpkin. The taste difference between fresh and canned is night and day. Using a fresh pumpkin is so easy to do! Once you use fresh you will never go back to canned!
Cut your pumpkin in half. Scoop out the strings and seeds. Place the pumpkin cut side down on a cookie sheet and place into a 350 degree oven for about 50 minutes. If the pumpkin is soft when you check on it, then it's done! Let the pumpkin cool. I mash the pumpkin with a potato masher and then store it in freezer bags in one cup measurements. Now I have enough pumpkin for this cake, some pies and whatever else I want to make!
1 Stick Unsalted Butter, Melted
1 Cup Pumpkin Puree
1 1/4 C Sugar
1 TSP Vanilla Extract
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Cinnamon
1/2 TSP Nutmeg
1/2 TSP Salt
1 3/4 Cup Gluten Free All Purpose Flour
1/3 C Milk
1 C Chocolate Chips
Preheat oven to 350 degrees. Grease and flour 2- 8 inch round cake pans.
Combine melted butter, pumpkin puree, sugar and vanilla. Add eggs. In a separate bowl combine flour, baking soda, baking powder, salt and spice. Whisk together and add in increments to pumpkin mix. Once you have all the flour mixed in, then add the milk and chocolate chips. Pour half of batter into each baking pan. Bake for 40 minutes until toothpick comes out clean. Let cakes cool.
Brown Sugar Frosting
1 Stick Unsalted Butter, Room Temperature
1 8 Ounce Package Cream Cheese, Room Temperature
1 C Brown Sugar
1 TBSP Vanilla
2 C Powdered Sugar
Using Mixer, beat butter and cream cheese together until fluffy. Add brown sugar and vanilla and continue to beat. Add powdered sugar and milk, alternating until you have peaks that stand on their own.
Frost cakes once they have cooled.
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