Chocolate pumpkin spice cake
Chocolate pumpkin spice cake

Preparation time 15 minutes

Total time: 1 hour 25 minutes

Ingredients

  1. 500 mL (2 cups) pure pumpkin puree
  2. 4 eggs
  3. 250 mL (1 cup) vegetable oil
  4. 7 mL (1 ½ tsp.) vanilla
  5. 250 mL (1 cup) Carnation evaporated milk
  6. 425 mL (1 ¾ cup) brown sugar
  7. 825 mL (3 ½ cups) Robin Hood cake and pastry flour
  8. 7 mL (1 ½ tsp.) baking soda
  9. 2 mL (½ tsp.) salt
  10. 5 mL (1 tsp.) cinnamon
  11. 10 mL (2 tsp.) pumpkin pie spices
  12. 175 mL (¾ cup) cocoa
  13. 250 mL (1 cup) semi-sweet chocolate chips

Icing

  1. 300 mL (10 oz) Eagle Brand sweetened condensed milk
  2. 56 g (2 oz) unsweetened chocolate, chopped

Directions

Preheat oven to 180°C (350°F). Grease a 2.5-litre (10-cup) Bundt® pan. Line a baking sheet with parchment paper.

To prepare the cake:

    1. Beat the first 6 ingredients together in a large bowl.
    2. Beat in flour, baking soda, salt, spices and cocoa.
    3. Stir in chocolate chips.
    4. Pour into pan.
    5. Place the pan on the baking sheet.
    6. Bake in preheated oven for 65 to 70 minutes, or until the surface rises and cracks, and a toothpick inserted in the center comes out clean.
    7. Cool on a rack.

For the icing:

    1. Heat sweetened condensed milk and chocolate in a small saucepan over low heat, stirring until chocolate is melted.
    2. Remove from heat and let cool until desired thickness is reached.
    3. Pour over cooled cake.

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