Pumpkin Chocolate Dessert Cake

SUBMITTED BY: sal PHOTO BY: andi

"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch layer cake

USMETRIC

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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

READ REVIEWS (34)

DIRECTIONS

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

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Reviewed on Nov. 8, 2003 by marionfive

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 lumpy.

10 users found this review helpful

Reviewed on Oct. 24, 2003 by Jessica from Calgary

This is a wonderful cake recipe. Moist, somewhat dense, just the way I like it - not too dry or light. Anyway, I had no applesauce so used sour cream. It turned out fabulous and everyone has LOVED it. Will definitely make this again!

8 users found this review helpful

Reviewed on Nov. 8, 2003 by CANUCKATLARGE

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!

7 users found this review helpful

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