Chocolate and Pumpkin Spice Layer Cake
I stumbled upon the most amazing flavor combination while baking a cake last weekend: chocolate and pumpkin spice. Absolutely complimentary and less expected than orange and chocolate, the cake was a big hit at the party and I had several requests for the recipe. People were blown away that I used a cake mix, store bought frosting, and that it was vegan. I’m not claiming it’s a health food, but it was delicious. So here it is!
Chocolate and Pumpkin Spice Cake
1 box Duncan Hines Classic Devil’s Food Cake mix
3 tablespoons ground flax seed
1-1/2 cups plus 1 tablespoon water, divided
1/3 cup vegetable oil
1/4 cup pumpkin butter (I used Trader Joe’s brand, which is vegan)
1-16 oz. container Pillsbury Creamy Supreme Chocolate Fudge frosting
-Preheat oven to 350 F. Prepare three (3) 8-inch round cake pans with vegan margarine dusted with cocoa powder.
-Combine ground flax seed with 1/2 cup plus 1 tablespoon of water and whisk to combine. Let sit for five minutes until mixture has thickened.
-Combine cake mix, flax seed mixture, and oil in a bowl. Mix on low speed for 30 seconds and then on medium for two minutes. Divide batter equally between the three cake pans and bake for 25 minutes, or until fully baked. Let cool completely.
-To assemble, place on layer on a clean plate. Spread half of the pumpkin butter on top of the first layer. Add a second layer and spread remaining pumpkin butter on top. Place the final layer of cake atop the second layer. Frost the entire cake with the fudge frosting.
NOTE: I used five layers of cake (two boxes of cake mix) and doubled the amount of pumpkin butter. This recipe would also be delicious with orange marmalade, raspberry preserves, or cherry jam substituted for the pumpkin butter.