Pumpkin Chocolate Dessert Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup butter
2 cups white sugar
⅓ cup applesauce
3 eggs, beaten
½ cup heavy cream
1 (15 ounce) can pumpkin
1 cup brown sugar
½ cup butter
⅓ cup heavy cream
1 cup confectioners' sugar

Nutrition Info

613.3 calories
carbohydrate: 90.2 g
cholesterol: 120 mg
fat: 27.7 g
fiber: 4 g
protein: 6.6 g
saturatedFat: 16.8 g
servingSize: -
sodium: 333.6 mg
sugar: 63.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.

  2. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.

  3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.

  4. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

Recipe Yield

1 - 9 inch layer cake

Recipe Note

This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

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