Chipotle Chocolate-Pumpkin Spice Cake
nonstick cooking spray with flour
1 box (18 oz.) dark chocolate cake mix
2 Tbsps. cocoa powder
1 tsp. ground chipotle chilies or chipotle hot sauce
2 cups chocolate chips
1/3 cup vegetable oil
3 eggs, large or extra-large
1 can (15 oz.) pumpkin pie filling
1/4 cup chocolate confectioners' sugar (optional)
Preheat oven to 350 degrees. Coat a 10-inch Bundt pan or tube pan with flour
spray and set it aside.
Combine the cake mix, cocoa, ground chipotle chilies (if using chipotle hot
sauce, add with the oil and eggs) and chocolate chips in a large mixing
bowl. Add the oil, eggs and pumpkin pie filling.
Beat with a mixer on high, or by hand for 2 minutes.
Pour and scrape the batter into the prepared pan, and bake for 45 minutes,
until a tester inserted deeply into the crack at the peak of the cake comes
out with just a moist crumb clinging to it. Let cool in the pan on a rack
for 15 minutes. Then invert, and let cool completely on the rack.
When cool, dust the top with confectioners' sugar, if desired.
Makes 12 servings.
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