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Chocolate Cake And Pumpkin Recipe

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Pumpkin Cream Cheese Dump Cake KeepRecipes Your Universal Recipe Box
Pumpkin Cream Cheese Dump Cake KeepRecipes Your Universal Recipe Box from keeprecipes.com

Ingredients

For this delicious chocolate cake and pumpkin recipe, you will need the following ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time until fully incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. With the mixer on low, gradually add the dry ingredients to the butter and sugar mixture until just blended. Stir in the pumpkin puree, chocolate chips, and walnuts. Pour into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before serving.

Nutrition

This chocolate cake and pumpkin recipe yields 12 servings, with each serving providing the following nutrition information:

  • Calories: 285 kcal
  • Carbohydrates: 35 g
  • Protein: 4 g
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Cholesterol: 46 mg
  • Sodium: 231 mg
  • Potassium: 123 mg
  • Fiber: 2 g
  • Sugar: 22 g
  • Vitamin A: 2510 IU
  • Calcium: 53 mg
  • Iron: 1.7 mg

Serving Suggestions

This chocolate cake and pumpkin recipe is a great choice for a festive fall dessert. Serve a wedge of the cake with a scoop of vanilla ice cream for a delicious treat. You can also use the batter to make muffins for a sweet breakfast or snack. If you're feeling adventurous, try adding a drizzle of caramel sauce or a dollop of whipped cream to your slice of cake.

Tips

For the best results, use canned pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will affect the taste of your cake. If you don't have canned pumpkin puree, you can make your own by cooking and pureeing fresh pumpkin. Make sure to use semi-sweet chocolate chips, as milk chocolate chips can be too sweet for this recipe.

Storage

This chocolate cake and pumpkin recipe can be stored in an airtight container for up to three days. To keep it fresh longer, you can wrap it in plastic wrap and store it in the refrigerator for up to five days. The cake can also be frozen for up to three months.

Conclusion

This chocolate cake and pumpkin recipe is sure to be a hit with your family and friends. It's a delicious and easy-to-make dessert that's perfect for fall. And with its rich flavor and moist texture, this cake is sure to be a hit at any gathering. So why not give this recipe a try today and see for yourself how delicious it is?


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