Pumpkin-Chocolate Chip Cake

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Recipe photo

Pumpkin-Chocolate Chip Cake

star rating (6) rate this recipe »
Published prior to 2008

The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet.

4 large eggs
2 cups puréed pumpkin (1-pound can)
1 cup (7 ounces) vegetable oil
1 cup (2 1/8 ounces) bran cereal
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (14 ounces) granulated sugar
1/2 teaspoon EACH ground cloves and cinnamon
1/4 teaspoon EACH allspice and ginger (or substitute 1 1/2 teaspoons pumpkin pie spice for the preceding four spices)
1 cup (4 ounces) chopped walnuts
2 2/3 cups (16 ounces) chocolate chips

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.

In a large bowl, beat eggs till foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well.

In another bowl, sift together flour, baking soda, baking powder, salt, sugar and spices. Add to wet ingredients and mix gently, till just combined. Stir in nuts and chocolate chips.

Spoon the batter into the prepared pan. Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

Reviews

1
  • star rating 11/13/2014
  • po10za43 from KAF Community
  • This is a keeper! Rich, moist and delicious. It it so good and my guests love it. Thank you, KAF for your great recipes
  • star rating 11/21/2013
  • Kelli from
  • I had been wanting this cake for years and years! My step mom made it when I was 10. I am now on my way to 50, next August. I can't believe I found this recipe. It is wonderful. It really doesn't need it but I made a powdered sugar glaze to drizzle over the top. Tastes great and makes it look pretty. Try this recipe you will love it!
  • star rating 11/17/2013
  • Eva from Blairstown, NJ
  • I just cut into this cake and it is AMAZING. Not too sweet, a devine combination of chocolate, pumpkin and spices. I loved that it is not too sweet, with lots of chocolate flavor. I used 60℅ chocolate chips, and made exactly as recipe stated. I wasnt sure which type of bran cereal to use (buds or flakes). I only had the flakes and they worked fine. I will bring in for coworkers and freeze a few slices of this for a future treat! Thank up K.A. for another "keeper"!
  • star rating 11/17/2013
  • Eva from Blairstown, NJ
  • I just cut into this cake and it is AMAZING. Not too sweet, a devine combination of chocolate, pumpkin and spices. I loved that it is not too sweet, with lots of chocolate flavor. I used 60℅ chocolate chips, and made exactly as recipe stated. I wasnt sure which type of bran cereal to use (buds or flakes). I only had the flakes and they worked fine. I will bring in for coworkers and freeze a few slices of this for a future treat! Thank up K.A. for another "keeper"!
  • star rating 09/13/2013
  • Suzanne from Woodland Hills, CA
  • I've been making this for years and it's become a Thanksgiving staple. Also wonderful for breakfast.
  • star rating 01/26/2009
  • Donna from Rhode Island
  • I have been making this cake since I received the 1991 Baking Sheet Newsletter. It is very moist and tasty. I love the fact that it has bran in it. I also add some whole wheat flour too. Really good. I have also made 1/2 the recipe and baked it in a 8"x8" square pan. Equally good. Really just one of my favorites and always a big hit.
1