I have another great pumpkin recipe for you all. I had a bunch of pumpkin puree left from my pumpkin recipe I shared. I also had butter cream frosting left over that made a few days ago. I made cupcakes for some of my favorite girls at church that I teach Sunday school too. I had 3 of my girls have birthdays, so I couldn’t let them celebrate without cupcakes. This butter cream frosting was a perfect pair with this cake. You can’t have enough pumpkin this time of year right? I love this recipe because it spices up a great box cake mix. These recipes are always super easy and leave your guest or who ever you are sharing it with wanting more. If you are in search of a great dessert to take to your fall parties this year this is the one. Especially if you are a chocolate lover, it’s the perfect double chocolate cake.
Double Chocolate Pumpkin Cake
1 box of German Chocolate cake mix
1 small box of instant chocolate pudding
1/2 cup of olive oil
1/2 cup of milk
1/2 cup of sour cream
1-15 oz can of pumpkin puree ( leave 2 tablespoons out for the frosting)
1 1/2 cup of semi-sweet chocolate chips
2 sticks of butter
2 tablespoons reserved pumpkin
1/4 tsp of ground cinnamon
4 to 5 cups of of powdered sugar
2 to 4 tablespoons of milk
Preheat the oven to 350 degrees. Spray two bread pans with non-stick spray.
Mix together in mixer cake mix, pudding, milk, oil, eggs and sour cream together until smooth.
Add the pumpkin and chocolate chips. Stir in.
Pour batter into the bread pans. Bake for 60 minutes or until a tooth pick comes out clean when you poke the cake. Let the cake cool and then frost it.
While the cakes bake, prepare the frosting. Mix the pumpkin and butter together. Add the cinnamon and powered sugar and mix. Add the milk last. Whip until completely mixed together well.