Glazed chocolate pumpkin cake

3 cups flour

2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
4 eggs
2 cups sugar
1 can pumpkin
1 cup vegetable oil
2 cups semi-sweet chocolate chips
1 package fudge brownie mix

Instructions:

Preheat oven to 350. Use nonstick spray on two bundt pans, or one bundt and one 9×13-inch pan. Combine first five ingredients in one bowl. Combine eggs, sugar, pumpkin and vegetable oil in another bowl.

Blend contents of each bowl together and toss in chocolate chips.

Mix a box of your favorite fudge brownies, and fold into batter, barely mixing them. You want the two batters to look swirled together. Pour into the two pans and bake 40 minutes or until center springs back lightly when pressed.

Let cool 15 minutes, then invert onto a plate or cake pedestal and let cool thoroughly before topping with the yummy glaze below.

Glaze:
6 tablespoons butter
2 tablespoons milk
½ cup brown sugar
1 teaspoon vanilla extract
1 cup powdered sugar

Melt butter in a saucepan, stirring occasionally for three to five minutes until butter browns. Remove from heat; add milk and brown sugar. Whisk over low heat until sugar dissolves.

Remove from heat; add vanilla extract and powdered sugar. Whisk until smooth. Cool two minutes so glaze thickens slightly. Pour over cooled cake and let it drip down sides.

Makes two cakes.

This cake freezes well. I pre-cut mine before freezing in case someone wants just one piece. Just zap in the microwave. It’s delicious!

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