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My review
Pumpkin Chocolate Dessert Cake
116
sal
"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
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Ingredients
1 h servings 613Original recipe yields 12 servings (1 - 9 inch layer cake)
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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.
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Reviews
Read all reviews 128154 Ratings
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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 ...
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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.