Pumpkin Cake With Chocolate Icing

CHOCOLATE ICING
1 tb Butter
1 Square; (1-oz.) Unsweetened
-Chocolate
1 ds Salt
1/2 ts Vanilla Extract
1 1/4 c Confectioner’s sugar
2 tb Whole Milk; (or less)

Pre-heat the oven to 350-F degrees and spray a 10-inch tube or angel food
cake pan with non-stick cooking spray; set aside.

To prepare the pumpkin cake, sift together the cake flour, baking powder,
soda, pumpkin pie spice, and salt; set aside.

In a separate mixing bowl, beat together the eggs until fluffy, add the
granulated and brown sugars to the mixture, and blend again.

Stir in the pumpkin puree to form a rich batter, that add the vegetable oil
and vanilla extract, and blend again until smooth.

Blend the flour mixture into the creamed mixture a little at a time until
the cake batter is completely blended. Pour the batter into the prepared
cake pan and bake for 55 to 60 minutes, or until a cake tested inserted
near the center comes out clean.

Cool cake for about 10 minutes on a wire rack before inverting the cake to
remove it from the cake pan and allow it to continue cooling on the wire
rack.

To prepare the chocolate icing, melt the butter and chocolate together in a
small saucepan over low heat. When partially melted, stir in the salt and
vanilla.

Add the confectioner’s sugar and just enough milk to make the icing thin
enough to drizzle over the pumpkin cake and run down the sides.

Place the cooled cake on a serving platter and ice the pumpkin cake. Slice
to serve.