Egyptian Milk Chocolate Chip Pumpkin Cake Recipes
CHOCOLATE PUMPKIN CAKE
An extremely moist chocolate cake with pumpkin and cream cheese frosting.
Provided by ALETA1314
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g
PUMPKIN CHOCOLATE CHIP CAKE
I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.
Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
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.
EGYPTIAN MILK CHOCOLATE CHIP PUMPKIN CAKE
My daughter Kit & I made this cake for her Girl Scout group. We found it on a web site for Egyptian foods. It's flavorful, not too heavy on the pumpkin taste and is great as a cake with icing drizzled on it or as a snack. All the Girl Scouts agreed they liked this cake to use for their World Thinking Day to represent Egypt
Provided by Kitsmomma
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Generously spray the tube pan with a nonstick spray.
- set aside 1/2c flour in a small bowl.
- in a large bowl,combine the pumpkin,melted butter and eggs.
- Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
- Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
- Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.
Nutrition Facts : Calories 551.7, Fat 18.5, SaturatedFat 10.8, Cholesterol 126.8, Sodium 453.1, Carbohydrate 90.4, Fiber 1.6, Sugar 62.9, Protein 8
EGYPTIAN CAKE
This cake is also my Mom's favorite, although maybe because it was the favorite of her oldest brother. It is a mild chocolate, not requiring complicated procedures to make successfully. We always ate it in October for my brother's birthday.
Provided by Spicy Little Sister
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Chocolate in 5 tablespoons hot Water.
- Cream butter; add sugar gradually.
- Beat @ high speed until grain is gone.
- Then add well beaten egg yolks. Beat again.
- Add Milk.
- Add chocolate.
- Add Flour. Beat well.
- In a separate bowl beat egg whites until stiff.
- Gently fold in stiffly beaten egg whites.
- Add Baking Powder &Vanilla last until thoroughly mixed.
- Grease 3 layer cake pans with crisco or margerine.
- Dust with flour.
- Bake @ 325o, approximately 1 hours 10 minutes.
- When cake is done, it bounces back when pressed.
- Cool upside down on cake racks.
- Run knife around edges of pan to loosen.
- FROSTING:.
- Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
Nutrition Facts : Calories 438.1, Fat 15.1, SaturatedFat 8.7, Cholesterol 138.4, Sodium 476.1, Carbohydrate 69.5, Fiber 1.2, Sugar 46.9, Protein 7.1
CHOCOLATE CHIP-PUMPKIN SPICE CAKE
A yummy cake for fall or any time of year.
Provided by Ariel A
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g
PUMPKIN-CHOCOLATE CHIP LOAF CAKE
Categories Cake Chocolate Dessert Bake Walnut Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
- Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
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