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Chocolate Pumpkin Cake

  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2873 Calories from Fat 1183

% Daily Value*

Total Fat 131 g200.8%

Saturated Fat 21.6 g108.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3755.5 mg156.5%

Total Carbohydrates 398 g132.6%

Dietary Fiber 40.1 g160.5%

Sugars 202.3 g

Protein 69 g137.6%

Vitamin A 172.9% Vitamin C 24.2%

Calcium 52.1% Iron 80.2%

*Based on a 2000 Calorie diet

Chocolate Pumpkin Cake Recipe