Tuesday, October 8, 2013

Delumpkin Pumpkin Cake

1 - 15 oz. can pumpkin
1 cup melted butter
1/4 cup strong, cold coffee
4 eggs
1 1/2 cup light brown sugar, firmly packed
1/2 cup white sugar
2 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
2/3 cup Werther's Caramel Specialties Caramelts, chopped (15 candies) or butterscotch morsels

Preheat oven to 350 degrees. In a large microwave safe mixing bowl, melt the butter for 2 minutes in microwave. Remove and add the pumpkin, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured (I use Baker's Joy spray). Bake for 30-37 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.

Delicious, silkily moist pumpkin cake that can be dressed up with cream cheese frosting, whipped cream or enjoyed completely naked.

Recipe courtesy of: 

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