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Ingredients
| all-purpose flour (unsifted): 2 2/3 cups |
| unsweetened cocoa powder (sifted): 2/3 cup |
| pumpkin pie spice: 1 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 1 oz |
| unsalted butter: 3/4 cup |
| sweetened applesauce: 1/3 cup |
| eggs: 3 |
| heavy whipping cream (fluid): 1/2 cup |
| canned pumpkin: 15 oz |
| light brown sugar (packed): 1 cup |
| unsalted butter: 1/2 cup |
| heavy whipping cream (fluid): 1/3 cup |
| powdered sugar (sifted): 1 cup |
Pumpkin Chocolate Dessert Cake
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
- 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.
- 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.
- 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.