Raccoon and Lobster

When I asked for cake suggestions for the remaining cakes, I had no idea that someone would try to set me up as an unwitting accomplice to murder.

My “friend” Jackie asked for two cakes: a Pumpkin Chocolate Chip Bundt and a Monkey Bread Bundt. Innocent enough on the face of it. What you don’t know is that both of these recipes have walnuts as an ingredient. An ingredient that is conveniently not listed in the title. An ingredient that her boyfriend is conveniently deathly allergic to. An ingredient that an unwitting baker might cheerfully include in a recipe and serve to Jackie’s loving boyfriend and thus unknowingly become the agent that carries out her deadly plan. Of death.

mgp, if you are reading this, look out behind you. She will not be foiled so easily.

Pumpkin Chocolate Chip Bundt…of Death adapted from Epicurious

1 3/4 cups all purpose flour (I used 8 oz)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
½ cup unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1½ cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350°F. Grease your bundt pan and set aside. Combine flour, spice, baking soda, baking powder, and salt in a bowl and whisk together. In a separate bowl, cream the butter and sugar together until light and fluffy. Add in eggs one at a time. Beat in pumpkin and vanilla. Gradually beat in the flour mixture, alternating with the milk. Fold in the chocolate chips and death walnuts.

Pour batter into bundt pan and bake until tester comes out clean, about 55 minutes. Let cool for 10 minutes before removing from pan. Dust with a mixture of powdered sugar and cinnamon. Serve.

Anybody want to come over for some cake?
Recipe below the jump…
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