Chocolate Pumpkin Bundt Cake: if you can use a can opener …

20111031-230112.jpgIt’s easy. It feeds an army. Freezes well for week-long snacking. And you can mix up the directions and it still works. Thanks to the forgiving quality of pumpkin. Seriously, has anyone ever screwed up a pumpkin dessert? Well, there was that one time I completely left out the sugar … but other than that, you can half or double the pumpkin or spices, add or subtract an egg or half a cup of flour … and it comes out exactly the same. Pumpkin: maybe the ultimate team player.

 

Chocolate Chip Pumpkin Bundt Cake
20111031-230039.jpg3 cups all-purpose flour
2 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 ounces bittersweet or semisweet
chocolate chips
1 15-ounce can pumpkin
3/4 cup butter (melted)
6 eggs, slightly beaten

Molasses Glaze:
1/4 cup butter
1∕3 cup packed brown sugar
1/4 cup maple syrup or dark-color
corn syrup
2 tablespoons molasses

Heat oven to 350° F. With nonstick spray, generously coat a 10-inch Bundt pan and set aside.

Measure 1/2 cup of the flour into a small bowl, and add the chocolate chips. Toss to coat.

In a large bowl, combine the remaining flour, granulated sugar, brown sugar, spices (cinnamon, ginger, cloves), baking powder, baking soda, and salt.

In a medium bowl combine the pumpkin, melted butter, and eggs. Add the pumpkin mixture to the flour mixture, and stir until combined. Then add the chocolate / flour mixture and stir until combined. Pour the batter into the Bundt pan.

Bake for 60–70 minutes. It is ready when a wooden toothpick inserted near the center comes out clean, but you already knew that, didn’t you? Cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool for 30 minutes.

Prepare the molasses glaze by melting, in a small saucepan, the butter, brown sugar, maple syrup, and molasses. Bring to a simmer, then cook uncovered for three minutes or until slightly thickened. Cool for five minutes, then spoon over the cooled cake.

20111031-230123.jpg

Advertisements
This entry was posted in baking, cupcakes, fall, pumpkin, quick, recipes, seasonal, thanksgiving. Bookmark the permalink.

4 Responses to Chocolate Pumpkin Bundt Cake: if you can use a can opener …

  1. Lea Ann says:

    This is the 2nd chocolate and pumpkin recipe I’ve seen this week. I do believe I need to get that can opener out. And with molasses frosting????? yum.

  2. A Tablespoon of Liz says:

    This looks so good! Nothing beats chocolate and pumpkin together!

  3. Mary says:

    This sounds so good.I love the chocolate and pumpkin combination and you used them to make a really terrific looking cake. I hope you have a great evening. Blessings…Mary

  4. Faith says:

    A great cake! I like the molasses glaze, I think that’s the first time I’ve seen molasses used that way.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s