What We Ate: {Double Chocolate Pumpkin Cake w/Cream Cheese Frosting}

For Thanksgiving, Mike and I headed to Houston to spend time with some family. We are lucky to have family close enough to be able to spend Thanksgiving with them. It's bittersweet to know that it was probably our last Thanksgiving we will be spending in Houston. But that just means moving on to bigger and better things, right? {Yeah, keep telling yourself that}

This was my contribution to Thanksgiving dinner. Dessert. The best part of the meal. This year I went with a Double Chocolate Pumpkin Cake w/Cream Cheese Frosting.

The Stuff: {Cake}

1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola oil
1/2 cup buttermilk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin
2 cups semi-sweet chocolate chips

The Doing: {Cake}

1. Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray. {I have also done this cake in two 9 inch rounds}
2. Put all ingredients in bowl and mix until well combined.
3. Pour batter into pan{s}.
4. Bake for 40-45 minutes. {Please note that time will vary depending on what pans you decide to use}
5. Let cake cool completely before frosting.

The Stuff: {Frosting}

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1/2 teaspoon vanilla

The Doing: {Frosting}

1. Mix the butter and cream cheese together, occasionally scraping down the sides of the bowl
2. Slowly add powdered sugar to butter and cream cheese mixture
3. Mix until light and fluffy
4. Mix in vanilla
5. Place the frosting in the refrigerator until it stiffens up {or don't, it just kinda depends on how big of a hurry I am in}
6. Frost cooled cake.

{Side note: The pumpkin is not very prominent in this recipe. Good for those pumpkin-haters. {Yes they do exist, Mike is one of them} Either way, it makes the cake very moist and super yummy.