Pumpkin Spice Milkshake

Ingredients

  • 2 cups Vanilla Ice Cream
  • ½ cup Pumpkin
  • 1½ tsp Pumpkin Pie Spice
  • 6 Tbsp Whole Milk
  • 4 tsp Sugar

Chocolate Spice Cake

Ingredients

Basic Chocolate Cake:
  • 1 1/2 c. sifted cake flour
  • c. Dutch-process cocoa
  • 1 tsp. baking soda
  • 1 c. sugar
  • 1/2 tsp. salt
  • 1 c. Strong brewed coffee
  • c. light olive oil
  • 1 1/2 tsp. vanilla extract
  • 1 tbsp. aged balsamic vinegar
Spice Blend:
  • 1 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. coriander
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 c. chopped mixed nuts
  • 1 1/2 c. chopped raisins
  • 3 tsp. chopped candied orange peel
  • 8 oz. chopped bittersweet chocolate

Pumpkin Spice and Pecan Cake

Ingredients

  • 1 box chocolate cake mix (such as Duncan Hines Moist Deluxe Devil’s Food Mix)
  • 2 tsp. pumpkin-pie spice
  • c. pumpkin
  • 1/4 c. unsalted butter
  • 3 large eggs
  • 1 c. finely ground pecans

Directions

  1. Heat oven to 350 degrees F.
  2. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
  3. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
  4. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.
  5. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners’ sugar with 2 to 3 tablespoons lemon juice until it’s the consistency of molasses. Drizzle over cake.