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Pumpkin Chocolate Dessert Cake




Source of Recipe


CD Kitchen


List of 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



Recipe



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch
Bundt pan.
2. 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.
3. 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.
4. 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.