Chocolate Chip Pumpkin Cake
Total TimePrep: 30 min. Bake: 65 min. + cooling
Wonderfully delicious and simple cake! I only made a couple changes - I used gluten-free and dairy-free ingredients for our dietary needs. Also, I skipped the melted choc step and just added a few more chocolate chips. I loved how it was just sweet enough to not need extra frosting! A quick staple cake recipe to have on hand for Fall!
My favorite go to Fall dessert. It is very moist and the pumpkin favor is just right.
I always make this great bundt cake in the fall. It is moist, and the combination of chocolate and pumpkin goes so well together. It is an easy and tasty addition to my fall dessert recipes.
Simply delicious and moist loved it!!
This cake definitely tastes good..but I couldn't get very much of it as it completely fell apart after removing it from the pan after waiting for 20 minutes. Also, the chocolate never completely melted.
This cake is great but I made a change I added a cream cheesecake like layer in the middle and a chocolate butter cream frosting drizzle on top. That pushed this recipe over the top with everyone wanting the recipe.
I used 3/4 cup each of packed brown sugar and granulated sugar! Instead of vanilla extract, I used orange extract. I added 1 tsp. salt with the other dry ingredients: all-purpose flour, baking powder and baking soda. I added 1/2 tsp. ground ginger, 1/4 tsp. each ground cloves and ground nutmeg. I used 1/8 cup all-purpose flour with the semi-sweet chocolate chips to prevent the chocolate chips from sinking to bottom of the cake! I used 6 Tbsp. unsweetened cocoa and 8 tsp. of vegetable oil to equal 2 squares of unsweetened chocolate. I'd used: 1/8 cup of flour, 1/8 cup packed brown sugar and 1/2 cup each dried cranberries and 1/2 cup chopped pecans-I'd divided batter in half and spooned the chocolate batter (the cocoa mixture into 1/2 the batter) into bottom of greased and floured 10" fluted tube pan then mixed together the 1/8 cup flour, 1/8 cup packed brown sugar, the dried cranberries and chopped pecans which I sprinkled about 1/4 to 1/3 over chocolate batter, then topped with the pumpkin batter and sprinkled balance of cranberry-nut mixture over the pumpkin batter. I baked cake for about 65 to 70 minutes, then allowed cake to cool at least 10 minutes. I'd run a knife around the edges of cake and in center to loosen the cake. This cake was taken to our Hoagie Night and the folks who sampled this cake really enjoyed it! I found this recipe to be really good and also a keeper! It was moist, too! Thank you for sharing this recipe with Taste of Home! delowenstein
Yummy! Cake was very good and moist. I will agree with previous review who said it needed to cool longer before removing from pan. Pan was still pretty hot at 15 min mark and I ended up cracking it when I removed it from the pan at that point. Otherwise, I made as-is with the exception of leaving out the nuts.
Oh, my was this a great recipe!!!!! Made it for company and everyone loved it. It is moist and the pumpkin flavor really comes through and of course anything is better with chocolate. The only difference I dumped half of the mixture into the pan and then mixed the chocolate into remaining mixture and then placed it on top. That way I did not mess up another pan!
Somehow I forgot to divide the batter in half and add the melted chocolate to it. So my cake didn't have the pretty marbled look. It still tasted great and was quite moist. Pumpkin and chocolate chips go really well together. If you don't care a lot for pumpkin flavor, try adding chocolate chips to your recipe. When I make this cake again with the part I forgot, I think I will use cocoa powder instead of melting the unsweetened chocolate.