Recipe of the Week

As I was planning out my contributions for Thanksgiving dinner, I came across a new dessert recipe from Betty Crocker. It looked and sounded delicious, so I thought I would try it. Now, this is a risky move. I dont normally take a dish that I haven't ever made before, or even tasted, to a friends house, nor do I make it for company at my own house. I go with tried and true recipes so that I dont: A. embarass myself and B. poison someone with disgusting food. This time I went against my own rule and made a new dish to take to Thanksgiving at a friend's house. Little did I know that they had placed all of their faith in me and hadnt bought or made anything else for dessert! Im so happy I didnt know this going in or I would have been nervous! I mean, what if it hadnt turned out well and then we were left with no dessert for Thanksgiving? That would have been awful. Thankfully, the dessert was a hit and I neednt have worried. So here it is:

Ooey Gooey Chocolate Pumpkin Cake
By: Betty Crocker

Ingredients

1 box yellow cake mix
1 c. canned pure pumpkin
1/2 c. water
1/3 c. vegetable oil
4 eggs
2 tsp. pumpkin pie spice

1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) hot fudge topping (the recipe called for 2, but I used one)
1 container fluffy white frosting

The recipe also calls for carmel topping and nuts, but trust me, this is a SWEET cake and the carmel topping would probably be overkill. It's tasty without it.

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						1. Heat oven to 350º. Grease bottom of 13x9 inch pan. 1. Heat oven to 350º. Grease bottom of

1. Heat oven to 350º. Grease bottom of 13x9 inch pan. 

2. In large bowl, beat cake mix, pumpkin, oil, eggs, water & pumpkin spice with electric mixer

on low until moist. Beat 2 minutes on medium. Pour into pan.

3. Bake 25-30 mins or until done. 

4. When done, immediately poke cake every inch with handle of wooden spoon, halfway into cake.

5. Drizzle condensed milk evenly over cake. Let it soak in for five minutes. 

6. Place hot fudge in medium microwaveable bowl. Microwave on high until smooth.

 Spread over cake, pressing slightly into the holes. 

7. Run a knife around the edges of the cake to loosen from sides. 

8. Cover and refrigerate for 2 hours or until chilled.  

 

9. Spread frosting over cake.

10. ENJOY! 

If anyone tries the recipe I would love to hear how it turned out for you! 

Happy Tuesday and Happy December!