1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup butter milk or milk
4 eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 tablespoons for buttercream)
2 cups chocolate chips (I prefer milk chocolate)
::Pumpkin Spice Buttercream::
2 sticks butter, softened
2 tablespoons reserved pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350° and spray two 9x5 inch bread pans with nonstick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, butter milk, eggs, sour cream, and pumpkin, mix all ingredients until well combined, about 1 to 2 minutes. Stir in chocolate chips. Divide cake batter evenly into prepared bread pans. Bake for 55 to 60 minutes or until cooked through.
3. While cakes are baking, prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin, cinnamon and cloves into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350° for about 15 to 20 minutes, until baked through.
Note: This recipe can also be used to make two 9 inch cakes for layered cakes. I'd start the bake time at 30 minutes at 350° and check often from there.
