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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. 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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