This is simple math…unlike common core…LOL
I’m no different than a lot of you. I love me some pumpkin cake, pumpkin coffee, pumpkin bread and the list goes on.
Today I’ve got a fantabulous recipe for a Chocolate-Chocolate Chip Pumpkin Cake with Cream Cheese Frosting that I like to pass off as a breakfast bread. I mean if you make it in a loaf pan, doesn’t that make it a bread? I think it does. I found this recipe on Pinterest here.
Here’s what you’ll need.
1 box Devil’s Food Cake Mix
1 small box Instant Chocolate Pudding (I use sugar free)
1/2 cup canola oil
1/2 cup buttermilk or powdered buttermilk
4 large eggs
1/2 cup Sour Cream (I use light)
15 oz can Pumpkin (not pie filling)
2 cups Semi-sweet Chocolate Chips
1 container Cream Cheese Frosting
Before we begin let me introduce you to a great product.
This is buttermilk in powdered form. My mom kept this in the fridge when I was growing up and now I do too. It’s GREAT! I hate it when a recipe calls for 1/2 cup or so of buttermilk and I
a) don’t have any
b) don’t want to buy a quart to only use a small amount
Sometimes you can find it in the form of a pint, but that seems rare.
Anyway, you just add the powdered form to your dry ingredients and then substitute the same amount of water instead of the buttermilk.
AND…this stuff last FOREVER.
Back to the recipe.
Preheat oven to 350 degrees and prepare two 9″ loaf pans by spraying with cooking spray and lining with parchment paper. I always line my loaf pans with parchment for 2 reasons. It’s makes it easier to get the loaf out and I don’t have to worry about it pulling a hunk out of the bottom of the loaf. That has happened one too many times.
In the bowl of an electric mixer put the cake mix, pudding mix, oil, buttermilk (or powder), eggs, sour cream, and pumpkin and mix until well combined.
Turn off mixer and stir in chocolate chips.
Divide the batter between the two loaf pans.
Bake for 1 hour or until pick inserted in center comes out clean.
Remove from oven and let cool about 10 minutes, then remove from pans. These will look like they fall a little bit, but that’s normal.
Once cooled completely add the Cream Cheese frosting.
This is such a delicious, extra chocolatey cake. (ahem, I mean bread)
They store great un-frosted in the freezer so can eat one now and save one for later.
I’ve also used this recipe to make the best cupcakes you’ll ever put in your mouth. Start the baking at 15 minutes and check for doneness with toothpick.
So if you are a chocolate addict like myself, you should seriously consider making these. My mouth is watering just typing this and looking at the pictures. I have never made them that they didn’t get rave reviews.
Let me know if you try them and what you think.
Double Chocolate Chip Pumpkin Cake
- 1 Devil's Food Cake Mix
- 1 Small Box Instant Chocolate Pudding (I use Sugar Free)
- 1/2 cup Canola Oil
- 4 Large Eggs
- 1/2 cup Sour Cream (I use light)
- 1/2 cup Buttermilk (I use powdered)
- 1 15 oz canned pumpkin
- 2 cups Semi Sweet Chocolate Chips
- 1 Container Cream Cheese Frosting
- Preheat oven to 350°
- Prepare 2 9" loaf pans by spraying with cooking spray and lining with parchment paper
- In the bowl of an electric mixer put the cake mix, pudding mix, oil, buttermilk (or powdered buttermilk), eggs, sour cream, and pumpkin. Mix until well combined.
- Stir in chocolate chips
- Divide batter between two loaf pans
- Bake 1 hour or until pick inserted in center comes out clean
- Remove from oven and let cool about 10 min in pan. These loaves look like they've fallen, but that's normal.
- Once completely cooled, frost with Cream Cheese frosting.
It really is, Stephanie!!
Sarah Shaffer says
So happy you put the tip about the partchemt paper! I was just writing my list to make your other yummy pumpkin bread for little's school craft fair! 🙂