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Makes One 8-inch Square Cake Cake 1 cup granulated sugar 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 2 eggs 1 cup fresh pumpkin puree or canned solid-pack pumpkin (not pumpkin pie filling) 1/4 teaspoon salt 1 -3/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup miniature semi-sweet chocolate chips Frosting 1/3 cup maple syrup 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/4 cup sweet (unsalted) butter, softened 1/4 teaspoon salt 2 cups confectioners sugar Garnish (optional) Additional miniature semi-sweet chocolate chips Heat oven to 350ºF. Grease 8-inch square cake pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. Line bottom with waxed paper. For cake, combine granulated sugar, 1/2 cup Crisco and eggs in large bowl. Beat at medium speed of electric mixer until creamy. Beat in pumpkin and 1/4 teaspoon salt until blended. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350ºF for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Turn cake top side up. Cool completely. Place cake on serving plate. For frosting, combine maple syrup, 1/4 cup Crisco, butter and 1/4 teaspoon salt in medium bowl. Beat with fork until blended. Mix in confectioners' sugar gradually, beating with spoon until creamy. Frost top and sides of cake. For optional garnish, sprinkle top of cake with additional chocolate chips. *Add 2 tablespoons water to pumpkin if using canned pumpkin. |
