*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again!
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 the pumpkin pie spice and they do NOT taste like pumpkin at all. Just chocolate cupcakes. Thank so much. We love these! (I also substituted a tiny (5oz) can of evaporated milk for the heavy cream. I used a 4oz kids sized applesauce pack and 1/2c butter because it's what I had.)
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 have pumpkin pie spice, so found the substitution for it and added maybe a 1/2 Tbsp more cinnamon and ginger and tsp more nutmeg and allspice. ( really wanted to taste the pumpkin spices) Also added chocolate chips as mentioned in other reveiws, sprinkled some on top of cake as well. Loved it very moist, cake and the icing was extremely sweet but perfect for spicy chocolate cake. Looked fabulous too served this at a dinner party and it was ooohed and ahhed!!
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 overseas in a country that doesn't have premade pumpkin puree or applesauce so I made them myself (thanks phatcat for the Sarah's applesauce recipe!). It does take my cake at least an hour to cook but it's still moist and I like for my frosting to cool a bit and become more solid than a glase. The last time I made the frosting I even added some caramels to make it even sweeter. This one is a keeper!
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 touch and when making the frosting make sure you move your hot syrup mixture away from the heat and sift your powdered sugar before wisking it in if you don't want any lumps.
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 recipe suggested but after that it was perfectly done. I also realized I didn't have any cream halfway through making it but my substitution of milk for both the cake and the frosting seemed to work just fine. If you don't have any pumpkin pie spice there are a few recipes on this site that give you enough to make this cake. I'm sure I'll make it again.
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 of vanilla to the cake mix. For the icing it was a bit grainy but still good. Tasted just like caramel. Thanks for the awesome recipe!
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 your serving dish.