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Pumpkin Chocolate Chip Poke Cake

Ingredients 

FOR THE CAKE:

  • 1 box Betty Crocker spice cake mix
  • 3 large eggs
  • 1 cup pumpkin puree
  • ¾ cup water
  • ½ cup vegetable oil
  • ⅓ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 ½ cups mini chocolate chips

FOR THE DRIZZLE:

  • 1 can sweetened condensed milk (14 ounces)
  • 1 teaspoon pumpkin pie spice

FOR THE FROSTING:

  • 6 ounces mascarpone cheese
  • 3 tablespoons powdered sugar
  • ¾ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • 1 ½ cup heavy whipping cream
  • 1 cup mini chocolate chips, for topping

Instructions 

  • Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray.
  • In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice.
  • Fold in the chocolate chips.
  • Pour batter into the prepared pan.
  • Bake for 40 minutes.
  • While the cake is baking, in a small bowl combine the condensed milk and pumpkin pie spice. Mix well.
  • When the cake comes out of the oven, use a large meat fork to poke holes all over the cake.
  • Slowly pour the condensed milk over the cake, allowing it to soak into the holes. Use a rubber spatula to smooth if needed.
  • Using a whisk attachment, blend the cheese, sugar, pie spice and vanilla on low until fully incorporated.
  • Add the heavy cream to the mixture and mix on low, scraping the sides, until it is fully mixed in.
  • Whip the mixture on high for 2 minutes, or until the cream stiffens and holds its shape.
  • Spread the whipped frosting over the cooled cake.
  • Top with mini chocolate chips, walnuts, or with a caramel drizzle.

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