Monday is my new favorite day of the week. I know ~ not many people say that. But it's true. That's because it's become a girl's day. My sister and sister-in-law both come by my house around noon for lunch, girl talk and lots of laughter. It doesn't get much better than that. I am so blessed to have these two wonderful women in my life.
I wanted to serve chocolate cake for our dessert yesterday and this Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream was the perfect answer. If you don't think you like pumpkin and chocolate together, this cake will surprise you. The recipe makes two cakes, which is great for sharing, but I think it would make a nice bundt cake too.
Double Chocolate Pumpkin Cake
with Pumpkin Spice Buttercream
Recipe Courtesy ~ Picky Palate
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Makes 16 servings