Pumpkin Butter on Chocolate Cake Fudge

Pumpkin Butter on Chocolate Cake is a sweet, delicate moist cake that almost immediately softens as it gets into your mouth but hits that sweet spot as well. It is delicious and a highly recommended must try. When I created this cake, I was looking for a really dark and colorful layer combined. I managed to achieve this goal , the taste is also not so bad. You can barely taste the pumpkin and the chocolate balances well with it. It is a pretty large chocolate cake so it takes about 38 minutes to create but if you prefer, you can make a mini one by making use of the microwave.

If you prefer not to use any eggs just simply add oil and water or cream and butter. The cake mix has sufficient baking soda to allow rising of the cake, enough flour to hold it together, while the water and oil provides enough moisture for the cake without the need for eggs. This is a vegan and vegetarian recipe.

 

NEED

Chocolate Cake Mix

Oil

Water

Pumpkin

Soft Vegan Butter

Maple/ Agave Syrup

HOW I MADE THE  PUMPKIN BUTTER ON CHOCOLATE CAKE FUDGE

Follow instructions on chocolate cake flour packaging

Bake the cake at 350 F for 38 mins

Allow to cool and slice into large squares

Make the pumpkin butter by adding some pumpkin, butter and some agave syrup or any other syrup you prefer

Place the butter and pumpkin in microwave for 30 seconds to 1 minute, then stir together.

Spread the pumpkin butter on each layer of chocolate cake

Repeat spreading on as many layers as preferred.

Serve and Enjoy!

THE PHOTOGRAPHY FOR PUMPKIN BUTTER ON CHOCOLATE CAKE

Styling this cake was pretty easy, majority of what I did was worked with colors that blended well together and shot it from the top view using natural light.