Dessert: Chocolate Pumpkin Cake

Good vanilla makes a big difference, but it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.

Ingredients

1 1/2 c. flour
.67 c. cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 c. canned pumpkin
2 tsp. vanilla extract
3/4 c. butter
1 c. dark brown sugar
1 c. granulated sugar
3 large eggs
1 egg yolk

Instructions

Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.

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