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  • Pumpkin Chocolate Chip Spice Cake Recipe With Rum or Cream Cheese Frosting

    2 votes
    Pumpkin Chocolate Chip Spice Cake Recipe With Rum or Cream Cheese Frosting
    Publisher of What's Cookin' Italian Style Cuisine
    by Claudia lamascolo
    1468 recipes
    >

    Ingredients

    • 15 oz of fresh pureed pumpkin or 1 can canned pumpkin puree
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon allspice
    • 1/8 teaspoon ginger
    • 1 (18.25 ounce) spice cake mix or package yellow cake mix with pudding add double the spices above it using yellow cake mix
    • 1/4 cup water
    • 1/2 cup oil
    • 2/3 cup sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • Filling:
    • 1 teaspoon cinnamon
    • 1 1/2 cup chocolate chips or chunks ( I realized after I made this I should have added the whole bag!)
    • 1/2 cup chopped nuts optional
    • 2 tablespoon flour
    • mix together set aside.
    • Cream Cheese Frosting
    • 1/2 cup butter, softened
    • 1 (3 ounce) packages cream cheese, softened
    • 2 cups confectioners' sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon allspice
    • 1 teaspoon vanilla extract
    • mini chocolate chips
    • Beat all together except for mini chips, frost cooled cake and sprinkle the top with mini chips
    • Pumpkin Chocolate Chip Rum Cake
    • OR The Adult Version!
    • 1/4 cup water
    • 1 cup sugar
    • 1/2 cup Bacardi dark rum
    • 1/2 cup butter

    Directions

    Of course if your are serving children for Halloween, you may want to make this first one with cream cheese frosting. However for the adult Halloween party scroll to the bottom for the alcohol version at the bottom, just an awesome cake either way!

    boil 5 minutes in a heavy duty pan,. Place baked bundt cake on a deep pan to absorb this mixture. Poke holes in warm cake, throughout cake evenly with a fork, pour mixtures over the top of warm cake.... Cool completely.

    Top with dollops of whipped cream

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    Reviews

    • Foodessa
      Foodessa
      The use of dark Rum is so much better suited than the white Rum variety...great decision on your part ;)
      The cake looks ready for my fork once again. LOL

      Flavourful wishes,
      Claudia

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