I wish I could say I had a fabulous stuffing recipe to post for my continuing mini-series of Thanksgiving dishes.
But if the truth be told (and it will be) ……. I don’t make stuffing. My mother is the reigning queen of the scrumptious cubed bread concoction we all know and adore and there is NO WAY I can compete.
Or even come close, really.
But that’s ok. A person must know and accept their limitations.
So instead, I give you cake. And what a phenomenal cake it is/was.
Wow. Chocolate, lots of spice, pumpkin… it was a winner all around. To avoid demolishing it completely in one day, I sliced it up and froze the bulk of it to savor over the next few weeks.
Ba ha ha ha – like it will last that long 🙂
Chocolate Pumpkin Spice Cake – adapted from this site
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar
2 cups canned pumpkin puree
1 tsp vanilla extract
2 cups cake flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup chocolate chips
Preheat oven to 350 degrees. Spray a bundt pan with nonstick spray and set aside.
Cream butter in a large mixing bowl, add in brown sugar and continue to cream until light and fluffy. Add in eggs, one at a time, then add pumpkin puree and vanilla extract. Beat until well combined.
Sift together flour, cocoa powder, baking soda and spices. Add the flour mixture to butter mixture and mix on low speed. Fold in chopped chocolate. Spoon into prepared bundt pan. Bake for 45-50 minutes until toothpick inserted in cake comes out clean. Let cake cool for 10 minutes before inverting onto rack to cool completely.