As I have previously discussed, I am really in the early stages of learning to cook desserts. Since I like to make breads, I think that I have a feel for the cake aspects of desserts. It is really with the topping aspects that I don’t fully know what to expect.
I used a chocolate ganache for my pumpkin donuts and made extra ganache and tried to convert it into a buttercream frosting. Basically, all I did was add the confectioners sugar to my chocolate. It worked pretty well. What I ended with was a firmer frosting than would probably be a traditional buttercream frosting.
Pumpkin Sheet Cake with Chocolate Buttercream Frosting;
1-1/2 cups sugar
1 can (15 ounces) pumpkin puree
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Chocolate Chips & Heavy Cream mixture (from donut post)
3 1/2 cups confectioners (powdered) sugar
1/4 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons heavy cream
In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to pumpkin mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Take the chocolate ganache and add 3 cups powdered sugar, one at a time, and the cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.