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Chocolate Pumpkin Cake

Ingredients
  Safflower oil 1⁄2 Cup (8 tbs)
  Semisweet baking chocolate 1 Ounce
  Pumpkin 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Frozen orange juice concentrate 2 Teaspoon, thawed
  Whole wheat pastry flour 2 Cup (32 tbs)
  Whole wheat pastry flour 2 Teaspoon
  Baking soda 2 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Raisins 1⁄2 Cup (8 tbs), soak raisins in water until plump, drain off any excess water, then measure
  Chopped nuts/Sunflower seeds 1 Cup (16 tbs)
Directions

Combine oil and chocolate in a small saucepan.
Warm over low heat until chocolate is melted.
Set aside.
Combine pumpkin, honey, and juice.
Set aside.
Sift the dry ingredients into a bowl.
Add raisins and nuts or seeds.
Stir in the pumpkin and chocolate mixtures until well blended.
Pour into a greased 7 x 11-inch baking dish.
Bake at 325° 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan.
Cool on a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pumpkin

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