Chocolate Bundt Cake with Pumpkin Spice Frosting
The recipe Chocolate Bundt Cake with Pumpkin Spice Frosting can be made in approximately 55 minutes. One serving contains 377 calories, 5g of protein, and 14g of fat. This recipe serves 16. For 84 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 7 people were glad they tried this recipe. It is brought to you by Real Housemoms. If you have vanilla, vegetable oil, pumpkin pie spice, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Similar recipes include Secret Club: Iced Pumpkin Chocolate Spice Bundt Cake, Pumpkin Spice Bundt Cake, and Pumpkin Apple Spice Bundt Cake.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 small box chocolate pudding mix(dry)
8 oz cream cheese softened
4 eggs
1 Box Chocolate Cake Mix
1-2 tsp milk
1 1/4 cup milk
4 cups powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1/2 cup vegetable oil
Equipment:
mixing bowl
stand mixer
kugelhopf pan
oven
toothpicks
pastry bag
bowl
Cooking instruction summary:
Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan set aside.In a mixing bowl or bowl of a stand mixer, combine cake ingredients and mix until completely combined. Pour into prepared Bundt pan, gently tap pan on counter to release air bubbles in batter. Bake 40-45 min or until toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minuets. Invert cake on plate or serving platter to finish cooling.In bowl of stand mixer beat cream cheese, powdered sugar, vanilla,pumpkin spice and milk until smooth and creamy.Put frosting in pastry bag and decorate cake with frosting. Sprinkle with sprinkles if desired.
Step by step:
1. Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan set aside.In a mixing bowl or bowl of a stand mixer, combine cake ingredients and mix until completely combined.
2. Pour into prepared Bundt pan, gently tap pan on counter to release air bubbles in batter.
3. Bake 40-45 min or until toothpick inserted comes out clean.
4. Remove from oven and allow to cool for 10 minuets. Invert cake on plate or serving platter to finish cooling.In bowl of stand mixer beat cream cheese, powdered sugar, vanilla,pumpkin spice and milk until smooth and creamy.Put frosting in pastry bag and decorate cake with frosting. Sprinkle with sprinkles if desired.
Nutrition Information:
covered percent of daily need
