Double Chocolate Pumpkin Cake or Bread

I found this recipe on Pinterest last fall and have made it in various forms at least six times since then.This was my favorite cake/bread of 2011. I made this in cupcake form on Thanksgiving (which was well received), I just had to adjust the baking time to about 20 minutes. I liked it so much that I brought it to my extended family's Christmas celebration, and I usually only bring a frozen, store-bought pie. I wanted the cake to be more dressy for Christmas so I baked it in a fancy bundt pan. My children do not like frosting, so I did not frost the cake, I just took the frosting on the side. For my birthday last week I made it with homemade chocolate buttercream frosting. That was a nice change. Here is the super easy recipe:

Ingredients

1 box of Devil's food cake

1 box of instant chocolate pudding

1/2 cup vegetable oil

1/2 cup buttermilk or milk

1/2 cup sour cream

1 can Libby's pumpkin (reserve 2 Tbsp for frosting, if making it pumpkin flavored)

4 eggs

1/2 cup - 1 cup chocolate chips

Directions

Spray two bread pans with Pam and bake at 350 for 55-60 minutes (again, adjust your time to about 20 minute for cupcakes). You can also use one bundt pan and one bread pan. The cake is even better on the second day!

Buttercream frosting:

2 sticks of room temperature butter (creamed in the blender)

2 Tbsp of pumpkin (reserved from can above)

pinch of cinnamon (Penzy's Vietnamese cinnamon is the best)

4-5 Cups powdered sugar

2-4 Tbsp milk (add one at a time for desired consistency)

Blend the pumpkin into the butter then add the powdered sugar, slowly, one cup at a time (I used 4 cups last time). I then used 2 Tbsp of milk to make it a nice consistency. Or another great variety:

Chocolate buttercream frosting:

2 sticks of room temperature butter

2 tsp Vanilla extract

1/2 Cup cocoa

4-5 Cups powdered sugar

3-5 Tbsp milk (add one at a time)

Cream the room temperature butter in the blender for about 2 minutes, I used to use microwave melted butter but now prefer room temperature. I think it just creates a better consistency. Then add the Vanilla. Slowly, add the cocoa and then the powdered sugar so it doesn't fly all over your kitchen. It has happened to me a few times. Add your milk one Tbsp at a time to reach the desired consistency in the frosting. Continue to scrape the sides of the bowl with a plastic spatula and blend for about 5 minutes to make the frosting lighter and fluffier. Frost the cakes when cooled and enjoy!