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Pumpkin And Chocolate Cake

RobinBenzle's picture
Extra moist with a milk chocolate shell - and this recipe makes one bundt and one loaf.
Ingredients
  Flour 3 1⁄3 Cup (53.33 tbs)
  Baking soda 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Sugar 3 Cup (48 tbs)
  Cinnamon 1 1⁄2 Teaspoon
  Nutmeg 1 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
  Eggs 4
  Milk 2⁄3 Cup (10.67 tbs)
  Canned pumpkin 2 1⁄2 Cup (40 tbs)
  Milk chocolate chips 2 1⁄2 Cup (40 tbs), divided
Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Prepare the bundt cake pan and loaf pan by buttering and flouring it. Set aside.

MAKING
3. In a large bowl, add flour, baking soda, salt, cinnamon, nutmeg, sugar and mix well.
4. Put oil, eggs, milk and canned pumpkin. Mix well to combine.
5. Add 1 1/2 cups of chocolate chips and fold it in slowly into the batter.
6. Pour the batter into the loaf pan to fill it half and the remaining batter into the prepared bundt pan.
7. Bake the load pan for 45 minutes and the bundt pan for 1 hour.
8. Remove from oven and allow to cool before trying to remove the cake from the pan.
9. In the meanwhile, melt the remaining chocolate chips in a double boiler (water should be hot not boiling.
10. Transfer the cakes onto plates and brush the melted chocolate over them. Let the chocolate harden before serving.

SERVING
11. In a serving plate, slice and serve the cake as dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
10
A super moist pumpkin cake which follows the one bowl mixing method. This is Robin's favorite recipe which makes loads of cake that she likes to share with friends and family. Watch the video for a delicious pumpkin cake dessert.

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