Krusteaz sent me some of their Pumpkin Spice Quickbread mix and rather than just making Pumpkin Bread with it, I transformed it into the moistest pumpkin cake you’ll ever taste and one that’s loaded with chocolate chips in every bite and topped with a heavenly chocolate ganache.
INGREDIENTS:
Cake
- one 15-ounce box Krusteaz Pumpkin Spice Quickbread mix
- one 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 2 cups chocolate chips
Chocolate Ganache
- 2/3 cup semi-sweet chocolate chips
- 1/4 cup cream or half-and-half
DIRECTIONS:
- Cake – Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
- To a large bowl, add the mix, pumpkin, eggs, oil, and mix with a handheld electric mixer on high speed for about 1 minute, or until combined.
- Add the chocolate chips and stir in by hand.
- For the FULL REICPE CLICK OVER TO THE KRUSTEAZ SITE
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