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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 420.3
  • Total Fat: 23.9 g
  • Cholesterol: 75.0 mg
  • Sodium: 246.9 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Spicy Chocolate Pumpkin Cake w/Butter Cream Frosting calories by ingredient
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Spicy Chocolate Pumpkin Cake w/Butter Cream Frosting

Submitted by: KADI1013

Introduction

To make this cake extra special for fall or Halloween, you can add red and yellow food coloring to the frosting, use a green ice cream cone for the stem to make it look like a pumpkin. To make this cake extra special for fall or Halloween, you can add red and yellow food coloring to the frosting, use a green ice cream cone for the stem to make it look like a pumpkin.
Number of Servings: 16

Ingredients

    Cake
    1 pkg Spice Cake Mix
    .5 Cup Water
    1/3 Cup canola oil
    3 Eggs
    1/2 (8 oz) pkg of Neufchatel Cheese, softened
    1 (15 oz) can Pumpkin
    1 tsp ground Cinnamon
    .5 tsp ground Ginger
    6 oz Semi-sweet Chocolate Chips

    Butter Cream Frosting:
    2 sticks (1 cup) Butter, unsalted
    2 Cups Confectioners Sugar
    1/2 package Neufchatel Cheese
    2 Tbsp Milk
    1 tsp. vanilla


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Directions

Preheat over to 350
Prepare cake mix as directed on package. Add half package of neufchatel cheese, canned pumpkin, cinnamon, and ginger. Beat on medium speed until well blended. Stir in chocolate chips. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.

Bake for 40 to 45 minutes or until toothpick inserted to center comes out clean. Cool 10 minutes. remove from pan, cool completely on wire rack.

For frosting- combine remaining neufchatel cheese, butter, confectioners sugar, milk, and vanilla using an electric mixer. Beat until smooth and creamy. Spread on top of cooled cake. Cut into 16 slices.

Makes 16 servings, 1 slice each.

Number of Servings: 16


Number of Servings: 16

Recipe submitted by SparkPeople user KADI1013.






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