Chocolate Pumpkin Cake

By cecelia26_

Ingredients

• 2 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounces (2 sticks) unsalted butter
• 1 1/2 cups packed light brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1 can (15 ounces) sold pack pumpkin
• BUTTERCREAM FROSTING
• 3 cups powdered sugar
• 6 tablespoons butter, softened
• 2-3 tablespoons milk or heavy cream
• 3/4 teaspoon vanilla
• orange food coloring

Details

Adapted from southernfood.about.com

Preparation

Step 1

Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.
In a bowl combine the flour, cocoa powder, baking powder, soda, salt, cinnamon, and nutmeg. In a mixing bowl with electric mixer, cream butter with sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in the dry mixture, alternating with the sour cream and pumpkin. Beat until well blended, scraping the sides of the bowl a few times.
Spoon the batter into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean and the cake springs back when lightly touched with a finger.
Cool in the pan on a rack for 15 minutes. Invert onto a serving plate to cool completely. Frost with orange tinted buttercream frosting.

FROSTING:
In a large bowl with an electric mixer at low speed, combine powdered sugar, butter, 2 tablespoons milk and vanilla. Beat at medium speed 1-2 minutes or until creamy. Tint frosting. If desired, add more milk until frosting is of spreading consistency.