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Pumpkin Cake with Little Ghosts

Pumpkin Cake with Little Ghosts
Pumpkin Cake with Little Ghosts is Head to the store and pick up vegetable oil, little ghosts, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Preheat oven to 350F. Grease and flour a 10-inch Bundt pan.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Kugelhopf PanKugelhopf Pan
OvenOven
2
Combine first 9 ingredients. In a separate bowl, beat eggs with an electric mixer at medium speed until foamy.
Ingredients you will need
EggEgg
Equipment you will use
Hand MixerHand Mixer
BowlBowl
3
Add pumpkin, oil and cereal, beating until combined.
Ingredients you will need
PumpkinPumpkin
CerealCereal
Cooking OilCooking Oil
4
Add in dry ingredients, beating until moistened.
5
Stir in chocolate chips and pecans.
Ingredients you will need
Chocolate ChipsChocolate Chips
PecansPecans
6
Pour batter into prepared pan.
Equipment you will use
Frying PanFrying Pan
7
Bake cake for 1 hour or until a toothpick stuck into center of cake comes out clean.
Equipment you will use
ToothpicksToothpicks
OvenOven
8
Let cool in pan on a wire rack for 15 minutes.
Equipment you will use
Wire RackWire Rack
Frying PanFrying Pan
9
Drizzle Simple Chocolate Gananche over top of cake. Arrange Little Ghosts around center of cake.
Ingredients you will need
ChocolateChocolate
DifficultyHard
Ready In30 m.
Servings30
Health Score3
Dairy Free
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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