Pumpkin Chocolate Cake

Did you know that you don't need to start from scratch when baking a cake? It's really easy to start with a cake mix and go from there. You can use cake mixes to make drop cookies, muffins, bar cookies, and, of course, cakes. This cake uses a mix along with canned pumpkin and lots of chocolate...obviously not the lightest of recipes, but de-licious! I think the chocolate ganache glaze is what makes this cake super sweet.

Pumpkin Chocolate Cake
Serves 15

1 box (18.5 ounces) spice cake mix
1 can (15 ounces) canned pumpkin
1 stick (1/2 cup) unsalted butter, melted
1 large egg
1 cup mini semisweet chocolate chips
1/2 cup heavy cream
1 cup semisweet chocolate chips

Preheat oven to 350F. Grease a 13- x 9-inch pan. In a large bowl, combine the spice cake mix, pumpkin, melted butter and egg. Beat with an electric mixer on medium speed until blended and smooth. Fold in the mini chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the cake in pan on a wire cooling rack. Let cool.

Meanwhile, measure the cream in a glass measuring cup. Add the chocolate chips. Microwave on HIGH for about 1 minute. Remove from microwave and stir until combined and smooth. (If necessary, continue heating at 10 second intervals until chocolate is completely melted.) Spread chocolate glaze on the cooled cake. Cut into 15 pieces to serve.

(Each piece is 8 pts.)


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