Chocolate Pumpkin Bundt Cake Food

CHOCOLATE CHUNK PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

PUMPKIN CHOCOLATE BUNDT® CAKE

Steps:

• Heat oven to 350°F. Spray 12-cup Bundt pan with no-stick cooking spray; set aside.
• Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.
• Add pumpkin to remaining batter in bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.
• Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add half & half; beat until well mixed.
• Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
• Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.

CHOCOLATE PUMPKIN BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
• In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
• While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
• In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
• By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
• Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
• Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
• Before serving, drizzle with dulce de leche or caramel sauce.
• Store cake in refrigerator.

HOT CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips., Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
• Sift flour, baking powder, soda, salt and spices together; set aside.
• In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
• Blend dry ingredients into pumpkin mixture, mixing thoroughly.
• Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
• Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
• For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.

GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE

Steps:

• To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
• Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
• Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
• To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

CHOCOLATE PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350º Fahrenheit.
• Grease and flour a bundt cake pan.
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl. Beat well.
• Pour the batter into the prepared bundt cake pan.
• Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes in the pan, then turn it out onto a cake plate to cool completely.
• Once the cake is cool, dust it with powdered sugar.
• Store the cake covered at room temperature.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.