CHOCO-DOT PUMPKIN CAKE RECIPE - (4.7/5)
Provided by á-44409
Number Of Ingredients 15
Steps:
- Sift together dry ingredients, set aside. (I just stirred them together with a spoon...turned out OK) Beat eggs until foamy. Add pumpkin, oil and All-Bran cereal, mix well. Add dry ingredients, mixing only until combined. Stir in chocolate chips and nuts. Spread evenly in tube pan and bake at 350 for about 1 hour & 10 minutes. Cool completely before removing from pan.
CHOCO-DOT PUMPKIN CAKE (1975)
We like this recipe because it is so moist and just simply tastes great! It was given to me in 1975 (my boys were just little guys) and it has become a family tradition each year at Thanksgiving and sometimes at Christmas.
Provided by Carol in Oregon 2
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 9 ingredients and set aside.
- Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
- Beat on low speed with mixer until the oil is completely incorporated into the mixture.
- Gradually add the flour mixture.
- When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
- Gently mix until well blended.
- Pour into prepared pan (Bundt or Tube pan that has been greased).
- Bake at 350 degrees for 1 hour and 10 minutes.
- Cool in pan on a wire rack and turn out on serving plate.
Nutrition Facts : Calories 473.5, Fat 24.9, SaturatedFat 8, Cholesterol 54.4, Sodium 326.4, Carbohydrate 62.3, Fiber 3.3, Sugar 44.5, Protein 5.4
CHOCOLATE CHIP PUMPKIN CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
HOT CHOCOLATE PUMPKIN CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., 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., 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 : Calories 450 calories, Fat 20g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCO-DOT PUMPKIN CAKE
Number Of Ingredients 10
Steps:
- 1. Stir together flour, sugar, baking powder, soda, salt and spice. Set aside.2. In large mixing bowl, beat eggs until foamy. Add pumpkin, oil and KELLOGG'S ALL-BRAN cereal. Mix well. Add flour mixture, stirring only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 9 x 13 x 2-inch pan.3. Bake at 350°F about 1 hour and 10 minutes or until wooden pick inserted near center comes out clean. Cool completely before removing from pan. Drizzle with powdered sugar glaze, if desired. GLAZE: Combine 1 cup powdered sugar and 4 teaspoons warm waterThe following ingredients combined can be substituted for the 2 1/2 teaspoons of pumpkin pie spice: 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice 1/4 teaspoon gingerNOTE: A 10 x 4-inch tube pan may be substituted for 9 x 13 x 2-inch pan.
Nutrition Facts : Nutritional Facts Serves
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PUMPKIN BUNDT CAKE - SALLY'S BAKING ADDICTION
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5/5 (41)Category CakeCuisine AmericanTotal Time 5 hrs 30 mins
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
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