Sunflower Tea Cozy and Double Chocolate Pumpkin Cake

I invited my best friend over for tea this afternoon 

so I could use my lovely new sunflower tea cozy from Claire at Sweet Birdy Love.

Isn't it pretty?  I love all the cute things she creates for her craft booth!

I brewed one pot with Earl Gray and a second pot with China Oolong

and we sipped tea and chatted away the afternoon.   

We also tested out a new cake recipe from  Picky Palate.com.
Double Chocolate Pumpkin Cake With Pumpkin Spice Buttercream.
(I hope you will visit her website for this cake recipe and many others.)

Let me tell you, it passed with flying colors.
Yummy!  Super moist!  And ultra chocolatey!
The pumpkin flavor is very subtle.  And I think next time I will add a
tiny bit of cloves and/or nutmeg for additional spice in the frosting.
It made two BIG loaves with enough icing to spread on very thickly.
We ate part of the first one with our tea,
and I shared the second loaf with my new neighbors down the block.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

Cake:

1 box devils food cake mix

1 small box instant chocolate pudding

1/2 cup canola or vegetable oil

1/2 cup buttermilk or milk

4 large eggs

1/2 cup sour cream

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Frosting:

2 sticks unsalted butter, softened

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon 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.

Makes 16 servings

Notes:  This recipe can be used to make 24 cupcakes.  Bake at 350 for about 15-20 minutes, until baked through. 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