-
-
My review
Pumpkin Chocolate Dessert Cake
109
sal
"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 613Original recipe yields 12 servings (1 - 9 inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
- 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.
- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 131157 Ratings
-
-
-
-
-
Most helpful positive review
10/15/2003
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave rev...
Most helpful critical review
10/31/2010
it was an easy cake to make, however with the sauce you should wait a minute or two before drizzling it over the cake because it won't stick. You will find all the sauce stuck to the bottom of ...
Most helpful
Most positive
Least positive
Newest
10/15/2003
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave rev...
3/15/2004
My 5 year old daughter and I made cupcakes from this recipe last night. I accidently left them on the baking rack last night and they are PERFECT this morning. Not dry at all. I did NOT use t...
10/2/2006
Great recipe made even better by suggestions found in earlier reviews, made a few changes subsituted half wheat flour and half brown sugar. Used evaporated milk instead of heavy cream. Didn't ha...
10/31/2003
This was good, dense almost like a torte. It's not as rich as I expected, more of a mild chocolate flavor. I would recommend sifting the powdered sugar before adding it to the frosting, it was l...
1/12/2005
I have made this recipe FIVE times since I first saw it two months ago! My family doesn't even like chocolate, but they gobbled this up. My son even requested it for his birthday cake! I live...
9/27/2005
I'm eating this cake as I write this review. Yum! It's so good, moist, and the frosting is delicious!! I will make this recipe many times I'm sure. I will try chocolate chips next time for a new...
6/4/2006
I don't usually like chocolate cake that much but this is an exception! I needed to use up some extra pureed pumpkin and I found this recipe. I followed the directions exactly but added 1 tsp ...
10/14/2005
This cake was certainly different than any other chocolate cakes I've made. It really was quite moist, and the frosting complimented it nicely. I had to bake it for 15 minutes longer than the re...
10/27/2003
This recipe was relatively easy and caused rave reviews when served at my pumpkin carving party; it is rich and chocolatey with just the right amount of pumpkin pie flavor for the holiday.