Stand out this Halloween with this amazingly delicious and unique Pumpkin and Chocolate Pake Recipe!
Servings: 10
Prep Time: 50 minutesminutes
Cook Time: 40 minutesminutes
Sit: 20 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Ingredients
For the Chocolate Cake:
2fully cooked and cooled Marie Callender’s® Pumpkin Pies
1cupof soft unsalted butter
2cupsof granulated sugar
4eggs
1teaspoonof vanilla
2 ½cupsof all purpose flour
¾cupof cocoa powder
pinchof salt
1 ½teaspoonsof baking soda
1 ½cupsof whole milk
For the Chocolate Sauce and Garnishes:
1cupof semi-sweet chocolate chips
2tablespoonsof heavy cream
2tablespoonsof unsalted butter
Reddi-wip® for garnish
Chocolate sprinkles for garnish
Instructions
Cook the Marie Callendar’s® Pumpkin Pies according to it’s instructions on the packaging and cool to room temperature.
Preheat the oven to 350°.
In a standing mixer with the paddle attachment cream together the butter and sugar until it becomes light and fluffy.
Next, add in 1 egg at a time on low speed until it is combined and then finish by adding in the vanilla.
In a large bowl whisk together the flour, coco powder, salt and baking soda.
Add the dry ingredients to the creamed butter mixture on low speed in 3 different batches alternating with the milk, but beginning with the dry ingredients and ending with the dry ingredients until it is combined.
Once it is combined pour it into a buttered and floured 13x9 baking dish and bake in the oven on 350° for 40 to 45 minutes or until the center is firm.
Cool the cake to room temperature.
Using a 2” circle round cutter, cut 10 individual rounds for the chocolate cake as well as from the 2 cooked and cooled Marie Callendar’s® Pumpkin Pies and set aside.
Chocolate sauce: Place the chocolate chips, heavy cream and unsalted butter into a double boiler and cook on low heat until combined. Keep warm
To Assemble: Place the 2” cut circle pumpkin pie on top of the 2” cut circle chocolate cake and repeat 9 more times until they have all been used up.
To Garnish: Place a small amount of Reddi Whip® on top of each mini cake and sprinkle on some chocolate sprinkles.
Optional Garnish: Drizzle chocolate sauce on top of each pumpkin/chocolate cake before putting on the Reddi Whip® or chocolate sprinkles.