Ingredients

Pumpkin Chocolate Chip Cake
1 box yellow cake mix
3 whole eggs
1 cup canned pumpkin puree
2/3 cup almond milk
2 scoops Ascent Vanilla Bean Micellar Casein 
2 scoops Ascent Vanilla Bean Protein Powder
1/3 cup coffee, chilled
1/2 tsp. cinnamon
1 tsp. vanilla extract
Pinch of salt
1/2 cup sugar free dark chocolate chips

Chocolate Protein Sauce
1 scoop Ascent Vanilla Bean Whey Protein
1 tbsp. creamy peanut butter
1 tbsp. cocoa powder
sweetener to taste
3-4 tbsp. almond milk (more or less until it is a thick, sauce consistency)

Note:

*If baking all together in a 9x13 baking dish, bake for about 35 mins or until a knife comes out clean. Be careful not to over-bake, or it will become dry. The Chef took his out when it was still slightly undercooked.

Instructions

Add cake mix, casein protein, whey protein, cinnamon, and salt. Mix.In a separate bowl, ass pumpkin puree, almond milk, coffee, and vanilla extract. Mix.Combine wet and dry ingredients. Gently stir together until a smooth batter forms. Fold in chocolate chipsBake at 350F for 30 mins depending on oven and size of pan. I split mine between a 9x9 square baking dish and a 6-inch circular cake dish. See note about baking* Once baked, mix all chocolate protein sauce ingredients. Start with less almond milk, and add more as needed to get desired consistency. Slice cake and top with chocolate protein sauce, whipped cream, and a sprinkle of cocoa powder or cinnamon. Enjoy!

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Recipe created by: @MacroChef