Yesterday was the magic day of discovering this delicious cake. I stood at the dessert table at church and ate 3 pieces. As I was standing there trying to figure out how to put another piece of this on my plate without anyone seeing me, I looked behind me to see 3 ladies asking if I had made it and if so they wanted the recipe. We could not find the lady who made it,so a friend of mine(one of the friends who stood there with me dissecting each bite to see if we could figure out what was in it) finally found the recipe on Pinterest and sent it to me (Thanks Debbie for finding it)We all ended up standing there and using our plastic forks, finished off the plate of this amazing dessert. Never had I thought about combining chocolate and pumpkin other than adding chocolate chips to pumpkin cake, but wow, this cake seriously “takes the cake”. Am making it Monday to take to a luncheon, praying that there will be some left for me to “snack” on all afternoon. If not, I guess I will be forced to make another one! Bless My Heart!
1 box of devils food cake mix baked according to directions on box for making the 9×13″ cake but do not bake yet.
For the Pumpkin Layer
15 oz of pumpkin puree
1/2 cup evaporated milk
1/2 cup heavy cream
1 cup light brown sugar, firmly packed
1 teas pumpkin pie spice
1 (4 serving size box french vanilla instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for top, if desired
Preheat oven to 350. Prepare box of cake mix (Duncan Hines is a great chocolate cake mix)according to directions on box and pour into a greased 9×13″ pan. Set aside and do not bake yet.
In another bowl, whisk together all the ingredients for the pumpkin layer and stir until smooth. Slowly pour the pumpkin mixture over the chocolate cake batter.
Carefully place cake pan into preheated oven and bake for 50-60 min or until center is no longer jiggly and a toothpick comes out clean. Let cool completely to room temperature.
Place the vanilla pudding mix into a large bowl and pour in the cold milk. whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined. Spread on top of cooled cake. Sprinkle crushed ginger cookies on top if desired.
Store in Fridge, covered.
*taken from Pinterest I Wash You Dry