I’m flying out to Arizona next week to spend Thanksgiving with my Mom, and I wanted to make a special treat for dessert. Sure, we’ll have pies galore, but I wanted to make some kind of festive chocolate cake. And then I came across this recipe from Six Sisters Stuff for Fall Chocolate Pumpkin Cakes, and I was sold!
1 pkg. chocolate cake mix
1/4 cup vegetable oil
1 (2 cups) bag milk chocolate chips
1 small box instant chocolate pudding
1 1/4 cup water
- Spray 2, six cupcake mini-fluted bundt pans generously (or use a regular cupcake tin).
- Mix chocolate cake ingredients together, stirring chocolate chips in last.
- Spoon batter into prepared pan, filling each cake halfway.
- Bake at 350°F for 17 minutes and let cool for about 5 minutes in the pan.
- If you use a cupcake tin, reduce cooking time to 14 minutes.
- Invert onto a cooling rack or wax paper and let cool completely.
1/2 cup butter or margarine, softened
2 teaspoons vanilla
2 tablespoons milk
2-3 cups powdered sugar
Orange food coloring
Mix together above ingredients until smooth. If frosting is too thick, add a little more milk. If it’s not thick enough, add more powdered sugar.
After they have cooled, slice off the domed end so it is flat. Frost one mini cake on the flat side and put another mini cake on top. Frost the entire pumpkin cake or just the top and let the frosting drip down. Decorate with fun sprinkles and sugars. Makes about 16 small bundt cakes which equals 8 pumpkins (Each pumpkin takes 2 mini cakes).
For the stem you can use tootsie rolls, airheads, small candy bars, or big pretzel sticks. The cake should be moist and delicious!
Your guests will absolutely love this festive treat!