It’s Friday and we’re rounding out this week with an awesome Fall Favorite! Ooey gooey pumpkin and chocolate cake from Amber of Amber Page Writes. This cake sounds sinfully rich, delicious, and full of flavor and I’m sure that it’s something that I’d want to eat all of in one sitting if I could. I’ve been waiting all week to share this with you… and now you have something to do on Saturday!
So who’s Amber? She is the mommy of one sweet, sassy toddler. Wife of a handsome, kind and very, very patient man. Copywriter for an ad agency. And blogger, of course. You can follow her on Twitter and Facebook.
Some foods beg to be made in front of an audience. Delicious-smelling, yeasty breads, perfectly-charred steaks, fancy cocktails… the list goes on. And then there are those that should be made in private. Not because they’re not delicious, but because you don’t want anyone to see what goes into them. The recipe I’m about to share you is one of the latter. How do I know? Because this was the conversation I had with my husband this evening.
“Is that a whole stick of butter?”
“And a whole cake mix?”
“And that’s just the crust?”
“Yep. Now go away.” (He didn’t)
“Oh my god. A whole package of cream cheese?”
“You better believe it.”
“And another stick of butter?”
“Didn’t I tell you to go away?”
“Tell me you didn’t just put that whole package of powdered sugar in there.” (I did)
“Are you trying to kill me?”
In other words, this cake, it’s not good for you. At all. Although it does have pumpkin it. So you know. There’s fiber. And vitamin A. And beta carotene. Oh, and calcium from the cream cheese.
Hey, it’s a regular health bonanza!
Healthy or no, it is 100 percent delicious.
This is the conversation we had after he took a bite.
“Wow good, or wow bad?”
“Wow, you should take this to work so I don’t eat it all in two days.”
So there you go. Bake it in private. Share it with everyone you love (or don’t. It’s up to you).
1 chocolate cake mix
1 stick of butter (melted)
1 15 oz. can of pumpkin (plain, not the pie mix)
1 8 oz. package of cream cheese (room temperature)
1 stick of butter (melted)
1 tbsp. vanilla
Pumpkin pie spice (to taste)
1 16 oz. package of powdered sugar (about 4 cups or so)
.5 cup of chocolate chips
Preheat oven to 350 degrees
- Dump cake mix, melted butter and egg in a bowl
- Mix until well combined
- Empty into 9 X 13 pan and press down until it forms a smooth crust along the bottom and sides of pan
- Set aside
- Cream together the pumpkin and cream cheese
- Add butter, eggs, vanilla and spice, then mix until well-combined
- Slowly add powdered sugar (while you continue to mix) until it’s all combined
- Pour on top of crust and smooth it out
- Top with chocolate chips (optional)
Bake for 45-50 minutes. The sides should be set, but the middle will look more like pudding (it is a gooey cake, after all).