Chocolate Pumpkin Cake

Chocolate Pumpkin Cake

2 cups sugar

1 ¾ cups all-purpose flour

 ¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

32 oz. can pumpkin pie mix


1 cup confectioners’ sugar

1-2 tbsp. water

1 tsp. cocoa powder

Pinch chili powder

Preheat oven 350 degrees. Grease a mini-bundt pan or regular cupcake pan.

Combine all dry ingredients. Add the pumpkin pie mix, combine well. Fill pan ¾ ways up. Bake 12-15 minutes or toothpick insert comes out clean.

While cakes are cooling prepare glaze. Mix all ingredients together until a smooth glaze is formed.

When cakes have cooled completely pour 2 tablespoons of glaze over each cake.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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