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.


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.

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