Hot Chocolate Pumpkin Cake
TOTAL TIME: Prep: 20 min. Bake: 55 minutes + cooling
YIELD: 16 servings.
Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
Ingredients
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1 can (15 ounces) pumpkin
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2 cups sugar
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3 large eggs, room temperature
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1/2 cup packed brown sugar
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1/2 cup butter, melted
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1/2 cup canola oil
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground chipotle pepper
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1/2 teaspoon salt
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1 package (10 ounces) miniature semisweet chocolate chips
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Baking cocoa or confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
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2.
Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
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3.
Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.
Nutrition Facts
1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.
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