Ingredients:
Cake:
- 1 Box Betty Crocker Super Moist spice cake mix
- 1 Cup canned pumpkin (not pumpkin pie mix!)
- 1/2 Cup water
- 1/3 Cup Vegetable oil
- 4 Eggs
- 1/2 Teaspoon pumpkin pie spice
- 1/3 Cup chopped semisweet baking chocolate
- 2 Tablespoons unsweetened baking cocoa
Chocolate Sauce:
Instructions:
- Heat oven to 350 degrees F. Generously spray 10 or 12 cup fluted tubed cake pan.
- In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
- Pour 1 cup of the batter into measuring cup, stir in 1/3 cup semisweet chocolate and baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
- Bake 40-45 minutes or until toothpick inserted into center of cake comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- Drizzle Spiced Dark Chocolate Sauce over top cake.
- Enjoy!