2 Cups sugar
3/4 Cup oil
1 tsp Salt
1-1/2 tsp baking soda
1/2 Cup unsweetened Cocoa Powder
1 tsp Ground Cinnamon (we like Saigon)
1-1/2 tsp baking powder
2 tsp Vanilla Extract or Vanilla Paste
2-1/2 Cups flour
1/2 Cup milk
15 oz canned pumpkin (without added spices)
3 Tbsp butter, cut into ½ inch squares.
3/4 Cup dark (bittersweet or semisweet) chocolate chips
1 Tbsp corn syrup
1 Cup mini-chocolate chips, for topping
First, make the cake: In a mixing bowl of an electric mixer, combine the sugar, oil and eggs. Put the dry ingredients (flour, salt, baking soda, Dutch-process cocoa, and cinnamon and baking powder) in another bowl, and sift to combine.
Add the dry mixture, a little at a time, to the egg-sugar-oil mixture, with your electric mixer working on medium speed. Add the milk and canned plain pumpkin, a little at a time, mixing until all ingredients are well combined.
Pour pumpkin cake batter into a lightly greased pan. Bake at 325 for 50-60 minutes. Remove to a cooling rack and allow to cool at least 15 min before removing cake from the pan.
Make the glaze: Melt the butter, chocolate chips and corn syrup on the stove in a double boiler over medium heat. Stir the mixture as the chocolate and butter are completely melted and well-combined. Drizzle glaze over the cooled cake, and sprinkle with mini-chocolate chips.
Adapted from A Dash of Sanity.