Receita
Chudda's Cuisine/Lounge
Nov 18, 2013
2 Comments

PUMPKIN CAKE WITH DULCE DE LECHE FROSTING

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I love everything with pumpkin!  I told you before, until I moved to the US, how my experience was with it  here  when I posted the shrimp in a pumpkin dish.  I was dying to ask Marilyn to make a pumpkin cake for me because I know I can’t just eat a slice…So I was holding back my desire! Finally, I asked her and she made not only the moistest cake on earth but she add a Brazilian twist: dolce de leite frosting.

For those who don’t know what dulce de leite is (in English)  it is a sweet prepared by slowly heating sweetened condensed milk or you can make it with milk and sugar  to create a product that derives its taste from caramelized sugar. Literally translated, it means “candy of milk” . It’s very popular in Brazil and I grew up eating it homemade by my grandma. So yummy!! Here is a sneak peek on our Instagram.

If you are wondering how to find dolce de leite in the grocery stores… I never saw it! I bought mine at the Brazilian store, but for sure you can find it in any Latino store in US.  I used this one.

Ingredients:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon mace
1 teaspoon grated nutmeg
1 teaspoon salt
1 teaspoon baking soda

Frosting:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
1/2 cup dulce de leite
1 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preparation:

Preheat the oven to 350 degrees F.

Mix eggs, sugar, oil and pumpkin in Kitchenaid (or hand mixer) until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, mace, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until combined and the batter is smooth. Spread the batter into a greased 13 by 9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

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Frosting:

Mix cream cheese, butter and dulce de Leite with Kitchenaid mixer (or hand mixer) until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Taste and add more or less cream cheese and/or dulce de leite to suit your own taste.  Spread on cooled pumpkin cake.

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Time to attack!! lol

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Have a great week!

Beijos e Tchau!

Ludmilla and Marilyn Chudda!

 

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. domestique - 18/11/2013 - 19h54

    Yeah, I gotta admit, I was wrong about pumpkin cake. When ms m stated she was making a pumpkin cake I said “yech.” This morning for brkfst I was eating my words as I had, not one, but two pieces of this deliciousness. and that frosting. I burrowed through the garbage, found the foil wrap the cake was sent in and licked the remnants off. Sad but true. All hail the mighty pumpkin.

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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