Friday, October 8, 2010

Pumpkin Chocolate Chip Spice Cake Recipe With Rum or Cream Cheese Frosting




Of course if your are serving children for Halloween, you may want to make this first one  with cream cheese frosting. However for the adult Halloween party scroll to the bottom for the alcohol version at the bottom, just an awesome cake either way!




 15 oz of fresh pureed pumpkin or 1 can canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon ginger
1 (18.25 ounce)  spice cake mix or package yellow cake mix with pudding add double the  spices above it using yellow cake mix

1/4 cup water
1/2 cup oil
2/3 cup sugar
4 eggs
1 teaspoon vanilla extract
 Preheat oven to 350. Grease a bundt pan. Mix all ingredients till well blended.  Place half the batter into greased pan (batter will be extremely thick) add chip below mixture on top, then more batter. Bake at 350 till center is firm and toothpick test is clean, around 45 minutes.  Cool cake completely then frost or leave plain cake is awesome either way~

Filling:
 1 teaspoon cinnamon
 1 1/2 cup chocolate chips or chunks ( I realized after I made this I should have added the whole bag!)
 1/2 cup chopped nuts optional
 2 tablespoon flour
  mix together set aside.

 Cream Cheese Frosting
1/2 cup butter, softened
1 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
mini chocolate chips
Beat all together except for mini chips, frost cooled cake and sprinkle the top with mini chips


Pumpkin Chocolate Chip Rum Cake

OR  The Adult Version!
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
1/2 cup butter
boil 5 minutes in a heavy duty pan,. Place baked bundt cake on a deep pan to absorb this mixture. Poke holes in warm cake,  throughout cake evenly with a fork,  pour mixtures over the top of warm cake....  Cool completely.

Top with dollops of whipped cream
Printable Recipe
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