Pumpkin Chocolate Dessert Cake

I am not a huge cake person, but even I am forced to admit that this cake is simply delicious, especially the frosting. This cake (not including ice cream cake) is one of my two top favorites of cakes.

cake:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 oz) can pumpkin (or 1 3/4 cup pumpkin puree)

frosting:
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar

1.) Preheat oven to 350 degrees, and lightly grease a 9-in Bundt pan.
2.) In a medium bowl, mix flour, cocoa powder, puumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce and eggs. Mix in 1/2 cup heavy cream and the pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
3.) Bake 40 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool and invert onto a serving plate.
4.) Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioners' sugar, and drizzle over the cake immediately.