Colleen’s Chocolate Pumpkin Cake

2 2/3 cups flour (I always use half white and half whole-wheat)
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter (I’ve used canola or safflower oil to good effect, too)
2 cups white sugar (I use brown sugar, Sucanat, or Rapadura)
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream (I use our own whole milk, which has 4% milkfat)
1 (15 ounce) can pumpkin

1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners’ sugar

* * * * * * * * * * * * * * * * *

Preheat oven to 350. Lightly grease a 9 inch Bundt pan. Mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. Beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan. Bake 40 minutes. Cool & invert.

Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner’s sugar, and drizzle over the cake immediately.

This is a great, moist cake. I’ve made it with and without the topping. I prefer to just dust the top with confectioner’s sugar. It looks really nice with a few flowers, such as nasturtiums, tucked into the middle. Enjoy! ~ Colleen

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