Five Ingredient Iced Chocolate Loaf Cake


My fascination with canned pumpkin and baking continues. And my love affair with butterscotch chips and their versatility is unwavering. The shitty winter weather we have been experiencing in the Northeast is making me churn out recipes like a workhorse. There’s not much else to do with my spare time that won’t cost me much money. Luckily I have plenty of friends ready to come over and be taste testers!

Today I wanted to up the ante from the simple Pinterest-esque pumpkin and cake mix recipes. The goal was tasty and elegant, but still simple and streamlined. Thus a nice pound cake-like loaf cake with a butterscotch icing fit the bill.


What you’ll need:

  • Standard sized Chocolate Cake Mix (I used Arrowhead Mills)
  • Can of Pure Pumpkin (14-16 ounces)
  • Butterscotch Chips (1 cup for cake, 1/4 cup for icing)
  • Salt
  • Coconut Oil

Preheat oven to 350 degrees. Lightly grease a standard loaf pan with a bit of cooking spray. Using a wooden spoon, mix together cake mix and pumpkin until well incorporated. If mixture is too thick for your liking, mix in up to 1/3 cup water.

Stir in butterscotch chips. Bake at 350 degrees for about 40-45 minutes, or until the cake passes the toothpick test and pick comes out clean. Set allow to cool completely before icing. To make icing, use a small saucepan to melt the remaining chips with about 1 teaspoon of coconut oil and a 1/2 teaspoon of salt. Set the burner on low – chips melt super fast – faster than chocolate – and the icing only takes a minute. Drizzle or frost the top of the cake. Allow time for icing to set, and slice and serve.

Cake is cooling

Cake is cooling

Icing takes no time to make, about a minute!

Icing takes no time to make, about a minute!


Frosting on the Fly

I am headed to my friend’s house this evening for dinner and I offered to bring dessert. As has been the case lately, I raided my pantry for what I can make from scratch without going to the store, and I was able to make chocolate cupcakes with cream cheese frosting.

Everything was working according to plan. For the cake, I halved this recipe from All Recipes, and used my mini muffin pan. Now I don’t own a fancy stand mixer, never have. I’m not against them, they are just an expensive purchase that I’m saving for marriage or lottery winnings if that day ever comes (it will look fab with my Vera Wang china, yes, I have a china pattern picked out…I’m 32, I’ve had time to think about this stuff, back off). I’ve also found for most recipes, I simple electric hand mixer works just fine. I went to plug mine in and finish mixing up the cake and found out the hard way in the middle of a dirty kitchen and a time crunch that it was broken. I managed to finish the cake batter by hand, but the frosting was going to be a different story. Continue reading