Recipe Fridays!

Godiva Mini Pumpkin Cakes

Yes, as much as I try to deny it, fall is coming. While I can do without the bitter winds and the transition from leafy greeness all around to brown deadness, there are a few things about the season that I like: Halloween, the sound of leaves crunching underfoot, and baking things that are pumpkin-y. I can't wait to try this recipe, from Godiva;)

Yield: Three 4-inch pumpkin cakes
Difficulty: **Intermediate
Preparation: 1 hour plus baking and cooling times
Special Equipment: Six mini-Bundt cake pans


Mini Pumpkin Cakes:
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 cup canned pumpkin or pumpkin purée
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup milk1 bar (1.5 ounces) Godiva Dark Chocolate, chopped
1 bar (1.5 ounces) Godiva Solid Ivory, chopped
1/2 cup dried mixed fruit bits
1/2 cup walnuts, chopped

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, at room temperature
2 cups confectioners' sugar
1 tablespoon fresh lemon juice
Orange food coloring

Garnish:
2 ounces marzipan
Green food coloring
Confectioners' sugar

Make the mini pumpkin cakes:
1.Preheat oven to 350°F. Coat six mini-Bundt cake pans with nonstick cooking spray or vegetable shortening.
2.Beat butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.
3.Mix flour and baking soda. Add flour mixture, pumpkin, lemon zest, lemon juice and milk. 4.Using a wooden spoon, stir until ingredients are blended. Do not overmix. Gently fold in chocolate, solid ivory, fruit bits and walnuts. Divide batter among prepared pans.
5.Bake for 20 minutes or until a toothpick inserted into each cake comes out clean. Remove from oven and cool 5 minutes. Turn onto a wire rack and cool completely.

Make the frosting:
1.Place cream cheese and butter in large bowl. Beat on high speed until smooth. Gradually add half of the confectioners’ sugar, beating on low speed. Add the lemon juice, orange food coloring and remaining confectioners' sugar and beat until smooth.
2.Cut tops off cakes so that they are flat. Using a small spatula, frost the flat sides of each cake and "glue" together to form a pumpkin. Repeat with the remaining cakes. Frost the outsides of the pumpkins with the frosting. Refrigerate the cakes.Knead marzipan and a bit of green food coloring until color is blended. Sprinkle a bit of confectioners' sugar on work surface. Roll out marzipan to 1/4-inch-thick. Using a sharp knife, cut out leaf shapes. Let them air dry on a baking sheet for 3 or 4 hours before decorating pumpkin cakes.