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It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! Laurene Hunsicker, Canton, Pennsylvania
Nutritional Facts 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.
Originally published as Chocolate Chip Pumpkin Cake in Taste of Home August/September 2008, p59
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Reviewed on Dec. 13, 2012 by mh905
My grands said this was one of the best ever...
Reviewed on Nov. 23, 2012 by noname83
I read this recipe incorrectly and melted ALL the chocolate and folded it into the chocolate half of the batter. I loved it the way I made it, and I don't think I'd choose to make it the "correct" way, because I loved the deeper chocolate taste. This cake is very unique in texture. It's very heavy, but still really soft, and it's not dense the way most bundt cakes are. It's not super sweet, and so most of the kids didn't like it, but the adults all loved it. It's more of a coffee or breakfast cake than a dessert since it's not too sweet.
Reviewed on Nov. 21, 2012 by Barbi125
I made this several years ago and it is now a regular addition to our Thanksgiving menu. Everyone loves this cake!
Reviewed on Oct. 28, 2012 by Ponygirl1014
This was so delicious. I left out the nuts and added chocolate chunks along with chips. I kept catching my teenage son sneaking yet another piece.
Reviewed on Oct. 22, 2012 by wasoongu
Served this last night to friends; they all loved it. I had some leftover frosting from a batch of pumpkin drop cookies (TOH recipe) that my guests spread onto their warm cake. Yummy fall recipe! I did use walnuts because I didn't have pecans on hand. Worked great.
Reviewed on Oct. 21, 2012 by crazybutttricia
I just made this tonight to serve after making a turkey dinner and everyone LOVED it!! Even the kids! So moist, so tasty. A definite autumn addition to my baking recipe box.
Reviewed on Oct. 08, 2012 by PatienceEats
Make this cake in a regular 9X9 pan for Thanksgiving, along with a lovely pumpkin ice cream: http://laurafriendly.com/cinnamon-pumpkin-ice-cream/ Huge Success! I made a gluten and sugar free version of this recipe substituting the flour with spelt flour and the sugar with xyletol. I used a wee bit more pumpkin to ensure it would be moist. The cake was lovely.
Reviewed on Dec. 01, 2011 by cosmocohn
I made this for my co-workers, every one loved it. Very moist
Reviewed on Oct. 29, 2011 by AWade4
I absolutely love this cake with a cup of coffee. Instead of using a 10in fluted tube pan, I used my mini bundt pan. So the cooking time for mine was shorter than 65mins, probably around 25-30mins. I just kept my eye on the cake until I thought it was done. Turned out so moist! The only thing I will change next time I make this recipe is, I didn't really care for that much melted chocolate in mine. I think I'll use a little less than 2 ounces of melted chocolate. With the chocolate chips I couldn't taste enough of the pumpkin.
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