I don’t know why it is but bundt cakes seem to be insanely popular. I enjoy making them myself but I can’t pinpoint what all the fuss is about. I mean, you’re making a cake with a giant hole in the center LOL! Oh, well, whatever the reason for the bundt cake frenzy is beyond me but I do know that the following chocolate pumpkin spice bundt cake recipe is a real winner. You’re going to love this, folks.
Check out what my friend over at Bless Us O Lord had to say about this marvelous recipe:
This is a moist, mildly spicy cake, with a rich chocolate flavor. It came out of the pan beautifully, so I just drizzled (o.k., maybe a little more than a drizzle) with a delicious chocolate icing that doubles as chocolate sauce for ice cream (save those leftovers!). This cake is yummy enough, and pretty enough, to serve company, but also homey enough to enjoy with family on a cool autumn night.
I love the flavors dancing within this cake and I know you will, too!
Ingredients
2 cups Domino white sugar
2/3 cup applesauce
3 eggs, beaten
1/2 cup Daisy low-fat sour cream
2 cups canned pumpkin
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 t. McCormick cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground nutmeg
2 t. baking powder
1 t. baking soda
5 T. butter
1/3 cup whole milk
1 cup Toll House semi-sweet chocolate chips
Instructions
Cake
Preheat oven to 350 degrees F.
Grease a Bundt pan or spray with cooking spray.
In a large bowl, beat together butter, sugar, applesauce, and eggs.
Mix in sour cream and pumpkin.
On low speed, stir in the flour, cocoa, spices, baking powder and soda just until blended.
Spread evenly in the prepared pan.
Bake for about 60 minutes,
or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in the pan on a baking rack.
Invert cake onto a serving plate.
Drizzle with chocolate icing.
Frosting
Place sugar, butter, and milk in medium saucepan over med-high heat.
Stir until mixture comes to a boil, 3 to 4 minutes.
Still stirring, let mixture boil one minute, until sugar dissolves.
Remove from heat.
Stir in chocolate chips and whisk until chocolate is melted and icing is smooth.
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Quick Tip: Taking this cake to a fall party? Fill the middle with autumn-inspired candy such as mini pumpkins and candy corn.
Thank you to Bless Us O Lord for this amazing recipe.