2 cups sugar

1 ¾ cups all-purpose flour

 ¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

32 oz. can pumpkin pie mix

Glaze:

1 cup confectioners’ sugar

1-2 tbsp. water

1 tsp. cocoa powder

Pinch chili powder

Preheat oven 350 degrees. Grease a mini-bundt pan or regular cupcake pan.

Combine all dry ingredients. Add the pumpkin pie mix, combine well. Fill pan ¾ ways up. Bake 12-15 minutes or toothpick insert comes out clean.

While cakes are cooling prepare glaze. Mix all ingredients together until a smooth glaze is formed.

When cakes have cooled completely pour 2 tablespoons of glaze over each cake.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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