Chocolate Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream

This past weekend I spent a ridiculous amount of time in my kitchen testing out new recipes for the upcoming Fall holidays.  To say I am super ridiculously over-the-top excited about the holidays doesn't even scratch the surface.  I have been Pinning, printing and ripping out magazine pages galore with all kinds of ideas!  

Tell me I am not alone in this.  I feel that I need a support group...or possibly a few partners in crime perhaps (wink, wink). 

So first up on my new recipes...

The Chocolate Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream.

It was soooooo rich in chocolate flavor that I felt it deserved to be repeated :)

This is a super moist, dense cake much like a pound cake.

But not.

And the Spiced Pumpkin Buttercream frosting...

I may or may not have eaten this straight out of the bowl.

There are no words....it is just that good!

But don't take my word for it...

Go make it for yourself!

Chocolate Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream

by Angi McCarthy

6032305

Ingredients

Chocolate Chocolate Pumpkin Cake

• 1 box devils food cake mix
• 1 small box instant chocolate pudding
• 1/2 c. vegetable oil
• 1/2 c. buttermilk
• 4 large eggs
• 1/2 c. sour cream
• 15 ounce can pumpkin (reserve (2) Tbs for buttercream)
• 2 c. dark chocolate chips (I used Ghirardelli)

Spiced Pumpkin Buttercream

• 2 sticks softened butter (I used salted)
• 2 Tbs reserved pumpkin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 - 5 c. powdered sugar
• 2 Tbs milk (if needed - I did not need this)

Instructions

For the cake

Preheat oven to 350 degrees F.

Spray (2) 9 x 5 loaf pans with cooking spray.

In a bowl combine the cake mix, pudding mix, oil, buttermilk, eggs, sour cream and pumpkin.

Mix well - about 2 minutes or so.

Stir in chocolate chips.

Divide batter evenly between both loaf pans.

Bake for 55-60 minutes or until toothpick inserted comes out clean.

For the buttercream

Place butter, reserved 2 Tbs pumpkin and spices into stand or electric mixer.

Mix until well combined.

Slowly add the powdered sugar until thick and creamy.

Add milk if needed to thin buttercream to desired consistency.

Frost over cooled cakes...slice and Enjoy!

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