Ingredients for Double Down Chocolate Delight
- Unsalted Butter
- 1 cup honey
- Canned Pumpkin
- Vanilla Extract
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Cardamom
- Ground Nutmeg
- Cocoa Powder
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup chocolate chips
- Laughing Cow Light Swiss Cheese
- Peanut Butter
- Powdered Sugar
- Milk
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How to Make Double Down Chocolate Delight
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x9 inch square baking pan.
- In a heavy saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter.
- Remove from heat and stir in 1 cup honey, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and 2 large eggs.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in 1 cup chopped pecans and 1 cup chocolate chips.
- Pour batter into the prepared pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces Laughing Cow cheese (original flavor), ½ cup creamy peanut butter, and 2 tablespoons powdered sugar until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
73g
Fat
22g
Carbs
9g
