'1/4 cup of butter or margarine'
6 tablespoons of unsweetened cocoa powder
3 large pumpkins or 3 cups of canned pumpkin, well drained
2 cups of all-purpose flour
1 cup of water
2 1/2 cups of all-purpose flour, sifted
4 teaspoons of active dry yeast
'2/3 cup of butter or margarine'
3 eggs
'1 1/2 tablespoons of vanilla extract'
1 cup of milk
Cream whipped cream or ice cream for serving (optional)
'1/4 cup of butter or margarine'
6 tablespoons of unsweetened cocoa powder
3 large pumpkins or 3 cups of canned pumpkin, well drained
2 cups of all-purpose flour
1 cup of water
2 1/2 cups of all-purpose flour, sifted
4 teaspoons of active dry yeast
'2/3 cup of butter or margarine'
3 eggs
'1 1/2 tablespoons of vanilla extract'
1 cup of milk
Cream whipped cream or ice cream for serving (optional)
A preheat the oven to moderate temperature (170°C)
Melt 1/4 cup of butter in a 9x13-inch baking dish
Distribute 6 tablespoons of cocoa powder evenly over the bottom of the baking dish
Peel and cut the pumpkins into 8 wedges each
Cook 1 cup of all-purpose flour with 1 cup of water for 5 minutes
Add the pumpkins and cook for 3-5 minutes, or until they are tender but still firm
Drain the pumpkins and arrange them in the baking dish with the cocoa powder
Sift together the remaining all-purpose flour and active dry yeast
Set aside
Beat the remaining 2/3 cup of butter with 1 cup of sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the vanilla extract, then alternate adding the sifted flour mixture and milk, beating well after each addition
Pour this batter over the pumpkins in the baking dish
Bake for 45 minutes
Allow to cool in the pan for 15 minutes
Then, remove from the pan and serve with whipped cream or ice cream, if desired.
