Just When You Thought Pumpkin Couldn’t Get Better This Stunning Dessert Comes Along to Blow Minds
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Just when I thought I couldn’t love pumpkin more, someone throws in chocolate and a myriad of other delicious ingredients to create this cake. Bite after bite I was more and more in awe. You owe it to yourself to sit down with this cake and some coffee and just savor every bit. It’s moist, it’s full of flavor and really ends up tasting much more complex than it looks. I love surprises and this was one for my taste buds.
I made this as our first fall recipe and it’s going to be hard to beat. Everyone loved it! I had family and friends over for Sunday brunch and they cleared the pan. It’s on my short list of things to make short notice, and it’s a clear favorite of my kids so that means a lot to me. I’m so thankful this recipe came into my life to stay!
Recipe and photo courtesy of Two Peas and Their Pod.
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Quick Tip: Since there’s a delicious topping, there’s no need to add icing to this cake.