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Pumpkin Chocolate Cake Recipe with Caramel Buttercream

Tanya Schroeder
  • 2018 minutes
  • Serves 18

INGREDIENTS

2 1/2 cups

flour + 2 tablespoons

1 cup

cocoa powder + 2 tablespoons

1 tbsp

baking powder

1 1/2 tsp

baking soda

2 tsp

ground cinnamon

3/4 cup

buttermilk

1 1/2 cups

pumpkin puree

1 1/2 tsp

vanilla extract

2 1/4 sticks

butter, softened

1 1/2 cups

brown sugar

1 1/2 cups

granulated sugar

5

whole eggs

2 1/2 cups

heavy cream

3 cups

semi sweet chocolate chips

1 cup

butter softened

4 oz

cream cheese, softened

2 tsp

vanilla

1/4 tsp

kosher salt

4 1/2 cups

powdered sugar

3 tbsp

milk

1 11 ounce package

vanilla caramels

2 tbsp

milk