2-Ingredient Chocolate Pumpkin Cake {Food 'n Flix}

It’s time for this month’s Food ‘n Flix recipe!

This month’s movie was Funny Girl, hosted by Caroline Makes.

Funny Girl is a 1968 musical starring Barbara Streisand who portrays comedienne Fanny Brice.

I almost made onion rolls and bagels for this challenge, because Fanny at one point exclaims, “I’m like a bagel on a plateful of onion rolls!”

But then I thought about another one of my favorite parts.  Fanny has just gotten a part in a musical and it’s the final wedding scene, but she’s uncomfortable singing about her beauty (she thinks people will laugh), so she stuffs a pillow under her dress and makes light of the whole thing!  Here’s the youtube clip:

Just before this part, other brides come forth with these lyrics:

The winter bride is typified 
By Christmas, frost and fairies 
An though the weather is changeable 
Her virtue never varies 
The springtime bride is story eyed, as poets often say 
No other bride would dare to dream the dreams that April, May, 
The summer bride is glorified by Merlin's magic touch 
A lucky man receives the love of June, July and such 
The autumn bride is prude and wise at sweet sixteen or twenty 
And as a wife in future life she'll hold the horn of plenty 

And so, I was inspired by the “Bride Finale” and the autumn bride.

And I made the autumn bride a lovely autumn themed wedding cake!  Check out my inspiration for the cake at Bobbette and Belle. I started off with a delicious, moist and only two ingredient chocolate cake and then topped it off the most amazing, flavor intensive Pumpkin Spiced, Browned Butter Cream Cheese Frosting.  Just one bite is an explosion of autumn!

To decorate, I cut out the tree and birds out of colored marshmallow fondant and brushed it with gold and silver luster dust to make it look top shelf!

2 Ingredient Chocolate Pumpkin Cake with Browned Butter Cream Cheese Frosting

Adapted from Picky Palate

Cake

1 devil’s food cake mix

1 (15 oz) can pumpkin puree

Browned Butter Cream Cheese Frosting

1 ½ sticks (¾ cup) unsalted butter, softened & divided

1 (8 oz) package cream cheese, softened

¼ cup brown sugar, packed

½ tsp ground cinnamon

¼ tsp ground ginger

1/8 tsp ground cloves

1 lb (4 cups) powdered sugar

Preheat the oven to 350 degrees F and spray two 6-inch pans with nonstick spray.

In the bowl of a stand mixer, combine the cake mix and pumpkin and beat until smooth; the mixture will be quite thick.

Divide the batter evenly between the two cake pans. 

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.  Cool in pans for 10 minutes, then invert and cool completely.

Meanwhile, take ½ stick of the butter (4 tablespoons) and place in a small saucepan over medium heat.  Cook, swirling the pan occasionally, until the butter becomes frothy and turns a deep golden brown.  Set aside to cool to room temperature.

To make the frosting, place the remaining 1 stick (8 tablespoons) butter and cream cheese into the bowl of a stand mixer and beat until smooth.  Add the brown sugar and mix until incorporated.  Slowly pour in the cooled browned butter and spices and mix well.

Add in the powdered sugar, a cup at a time, and mix until smooth.

Frost the cake, adding fondant decorations tinted with luster dust, if desired.