Pumpkin Chocolate Dessert Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth! Ingredients:
2 2/3 cups all-purpose flour |
2/3 cup unsweetened cocoa powder |
1 1/2 tablespoons pumpkin pie spice |
2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 cup butter |
2 cups white sugar |
1/3 cup applesauce |
3 eggs, beaten |
1/2 cup heavy cream |
1 (15 ounce) can pumpkin |
1 cup brown sugar |
1/2 cup butter |
1/3 cup heavy cream |
1 cup confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2. 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.
3. 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.
4. 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.
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