Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

The night that I created the post about Punchfork.com, I decided that I needed to find some recipes on there and make them.  This was very fitting as I was in search of some really good dessert recipes for a cake auction.   During my search I found delicious looking loaf cake on Picky-Palate blog at picky-palate.com.  I have to say this was an extremely easy cake to make and is one of the best I have made in a while.  I was actually sad to see them go and then one I did keep only lasted about 24 hours in our house!

If you are worried about the pumpkin flavor, in the cake you can not taste it and as for the frosting a simple can of cream cheese frosting or none at all would taste just as good!

Double Chocolate Pumpkin Cake w/ Pumpkin Spice Buttercream Frosting

Cake Batter
1 box devils food cake mix
1 small box instant chocolate pudding
1 stick butter, melted or 1/2 c oil
1/2 cup buttermilk or milk ( I completely forgot to add this and it turned out great!)
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 Frosting

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 350F. Spray two 9×5 inch bread pans, 24 cupcake tins, 9x13 cake pan, or 2 9 inch cake rounds with non-stick cooking spray. 

2. Mix together cake mix, pudding mix, oil, buttermilk/milk, eggs, sour cream, pumpkin, and chocolate chips.  Mix all until well combined. Divide cake batter evenly into prepared pans. Bake for bread pans for 55-60 minutes or until cooked through. (24 cupcakes, bake 15-20 minutes; two 9 inch cakes rounds or 9x13 cake pan, approximate bake time is 30 minutes check often after.

3. For buttercream frosting, mix butter, reserved 2 tablespoons pumpkin and cinnamon on high until well combined. Slowly add the powdered sugar until thick and creamy.  Add milk until buttercream has a nice consistency. Frost over cooled cakes, slice and serve.


Grub's on!