Recipe: Chocolate Pumpkin Cake

This is a great Fall birthday cake and the pumpkin adds some rich flavour and makes the cake really moist.  I also like this as a great Thanksgiving dessert. 

Chocolate Pumpkin Cake

·         1 1/2cup(s) flour

·         2/3cup(s) cocoa

·         2 teaspoon(s) baking powder

·         1 teaspoon(s) baking soda

·         1/2teaspoon(s) salt

·         1/2cup(s) buttermilk

·         1 cup(s) canned pumpkin

·         2 teaspoon(s) vanilla extract

·         3/4cup(s) butter, softened

·         1 cup(s) dark brown sugar

·         1 cup(s) granulated sugar

·         3 large eggs

·         1 egg yolk

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· Grease a cake pan or Bundt cake mold or cupcake tin lightly butter or PAM spray and pre-heat the oven to 375 degrees

· Mix the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. OR, clarify the butter in the microwave and mix with the sugar (much easier if you do not have an electric mixer) beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.

· Pour the batter into the prepared pan. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool cake completely before icing.

I cannot make icing to save my life, so I just use store bought and cream cheese icing gives the cake another layer of flavor and richness.

This has been a favourite in my family for 7 years (that was when I discovered the recipe).  I’ve brought it to other functions and always had rave reviews – I’m sure you will too!!