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Betty's Moist Chocolate Pumpkin Cake

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Betty demonstrates how to make Moist Chocolate-Pumpkin Cake. This cake is made from only two ingredients and has less fat than a standard chocolate cake.
Moist Chocolate-Pumpkin Cake
1 standard-sized box chocolate cake mix (any variety of chocolate cake mix)
15-ounce can pumpkin puree
Empty cake mix into a large bowl. Add pumpkin puree and mix well with a large spoon. Place in a greased bundt cake pan and smooth the top with a spoon. Bake at 350 degrees (F) for 25 minutes, or until a cake tester comes out clean in the deepest part of the cake. When cake is done, remove from oven and place cake (in pan) on a cooling rack. Cool. This cake may be decorated with a sprinkling of confectioner's sugar or a glaze, or it may be sliced and served as is. This cake has a wonderful flavor. I hope you enjoy it! I will be making a glaze for this cake in the next video. --Betty
***NEW***
"The Betty's Kitchen Cookbook: 2014 Recipes" ~ copyright 2015 ($12.99 + S/H):
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"The Betty's Kitchen Cookbook: 2014 Recipes" Kindle Edition ~ copyright 2015 ($6.99 + S/H):
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Previous cookbooks from Betty's Kitchen that are also available on Amazon:
"The Betty's Kitchen Cookbook 2013 Recipes" ~ copyright 2014 ($10.99 + S/H):
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"The Betty's Kitchen Cookbook: 2013 Recipes" Kindle Edition, copyright 2014 ($5.99 + S/H):
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"The Bettyskitchen Collection: Second Edition" ~ copyright 2013 ($19.99 + S/H):
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"The Bettyskitchen Collection: Second Edition" Kindle Edition ~ copyright 2013 ($9.99):
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I hope you enjoy these cookbooks! --Betty :)
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Category
Food
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