This Vegan Pumpkin Chocolate Chip Bundt Cake is perfectly spiced, filled with chocolate and topped with a simple icing.
Halloween – the holiday that transforms a regular little girl into a wicked, terrifying witch or a groovy hippie (or a Spice Girl?!?)
I have lots of Trick Or Treating stories – like the time I fell and ripped my pants or when I got the best treat ever – an Oatmeal Creme Pie!!
But today let’s talk about one of my more creative costumes.
Most Octobers, my family goes to DC for the Marine Corps Marathon and it usually falls right near Halloween. One year, I wanted to be super cool and wear this rad costume.
I really don’t know what I was supposed to be.
Here are the components of the ensemble: a long black dress (complete with velvet trim and a rhinestone buckle,) heavy makeup, and an elaborate hair-do consisting of lots of plastic spiders.
One problem – it was nearly 80 degrees that day (if memory serves me right – so probably not the best costume for cheering on runners.)
Regardless, I thought I was the coolest thing to hit the streets of DC.
I made sure to refuel after all that cheering (because that uses lots of energy – right?!?!) with gelato from the National Gallery of Art, Pumpkin Spice Malt Balls from Dean and Deluca and a Pumpkin Spice Cupcake from Georgetown Cupcake 😉
This year I’ll settle with dressing up as The Emotional Baker for Halloween (the opposite of an elaborate costume) and have multiple slices of this Pumpkin Chocolate Chip Bundt Cake.
This cake is moist and flecked with chocolate throughout. I think it would make a great treat anytime – it could even make an appearance at your Thanksgiving dessert table!
Hope you all have a sweet filled Halloween! Any special costumes planned (or favorites from the past?)